Poaching – More Time at the Table

Poached Salmon with Tarragon-Chive Aioli and Lemon Asparagus (French Tarragon Class, Part 1)

Posted on May 7, 2021May 12, 2021 by More Time at the Table

_{Bring seasoned water to a boil; add salmon; remove from heat and rest, covered, until done.} _{Yes, that’s all.}

While it always sounds like a joke, it definitely isn’t. There really are entire series of cooking classes devoted to BOILING WATER. As in, “He can’t boil water.” Well, kinda-sorta, but yes:

Andrew Zimmern’s Kitchen Adventures — Boiling Water 101 was a class I taught for 10 years at a local school in Minnesota. This recipe was one I designed to teach a basic skill but also deliver complex flavors and serve as a touchstone for family meals or entertaining. You really need to practice braising/poaching/blanching as often as you can because wet-heat cooking is much more subtle than dry-heat cooking but so much easier. Recipes like this will change your outlook on cooking for sure. Get wet! —
Andrew Zimmern