As caterers to customers all over the Sunshine Coast, at Capelli Foods many of our catering customers are passionate food lovers and are often asking us for tips. Chef Michael Hehir is more than happy to share recipes and techniques to help you start producing restaurant quality food in your kitchen. Here’s a great recipe and poaching chart for salmon or trout.
Poached Salmon or Trout
8 cups water (or 6 cups water/1 ½ cups white wine)
1 large carrot cut in to 25mm pieces
1 med onion sliced
2-3 lemon slices
1 stem parsley
¼ tsp peppercorns
1 bay leaf
More water to cover fish
Combine all ingredients in a saucepan, bring to a boil and simmer for 15 minutes. Serve hot or cold. Garnish with lemon, parsley. Remove skin of whole fish before serving.
Whole – any size: 10 minutes per 25cm
Fillets – 12 mm thick: 4-6 minutes
Fillets – 25mm: 9-11 minutes
Steaks – 20mm: 6-8 minutes
Steaks – 25mm: 9-11 minutes