Un Frisson: Poached Salmon
October 17, 2011
The journey not the arrival matters.
An old school angle of using moist heat to envelope this savory, pink friend.
Appearing in the ancient Roman cookbook, Apicius’s De re Coquinaria, poaching has been in kitchen parlance for centuries. But, not until the 17th century, when fire became more manageable, did the technique truly blossom into vogue. The French call this method frisson, which is a moment of intense excitement—a shiver, a shudder, a thrill [from the Old French friçon, a trembling, from the vulgar Latin *frictio (friction), a derivative from Latin frigēre, to be cold]. Not to be boiled aggressively, but gently slipped into and simmered in an oh so delicate aromatic liquescence.
A detour worth embracing, indulging.
3/4 C shoyu
3/4 C water
1 T raw sugar (turbinado)
2 star anise
8 green peppercorns
2 dried guajillo or ancho chiles, stemmed, seeded and halved
1 1/4 lb salmon fillet, cut into two portions
Bunch of scallions, trimmed and halved
Combine the soy sauce, water, sugar, star anise, pepper corns and chiles in a heavy, deep skillet. Raise the heat to medium high, and bring to a gentle boil.
Add the fish and enough liquid to completely cover the fish. Bring to a lively simmer. Poach until the salmon is just slightly opaque, about 10-12 minutes, turning once as the liquid becomes a glaze. Remove and discard the star anise, peppercorns and chiles.
Serve over jasmine rice, ladled with the sauce and garnished with the scallions.