Poached Salmon

Ingredients for Poached Salmon

Instructions for Poached Salmon

To prepare the Poached Salmon recipe, please follow these instructions:

Take the salmon fillets and blend for father's along with the egg whites. Add the cream and blend it in, but be careful when piskefløden can quickly turn into whipped cream. Butter so forcemeat out on a wax paper with a dejskrabber. (You can also take some pliers and put on forcemeat.)

Afterwards roll the forcemeat into a long roll through. Peel off. You take so something staniol and ties around it. It then adds in a cocotte rouladen or oblong pan with water. You can even choose if you want pochere rouladen on a burner or in the oven. On burner is it on a low heat for about 30 mins. and in the oven at 180 g for 30 min.

When rouladen then finished up being poached taken staniol and wax paper from rouladen and can skærres into slices.

Tips:
Water must not come up and cook when the egg whites expands. For salmon rouladen are served can horseradish dressing and a little garnish in the form of sugar peas and gulerodder into strips.