Milk and horseradish poached salmon
You might think that milk is an unusual poaching liquid for proteins, but many people soak their fish in milk to remove the fishiness. That strong fish flavour comes from the oxidation of the fatty acids, and the protein in milk binds to those molecules, reducing the odour or fishiness. This recipe takes inspiration from that idea, but instead the milk adds a light creaminess to balance the horseradish kick.
Ingredients
- 1½ pound fresh salmon, skinned (6 ounces per person)
- 3 cups milk
- 3 teaspoons prepared horseradish
- 3 teaspoons cornstarch
- 2 bay leaves
- ½ teaspoon salt
- Pinch of black pepper
Instructions
- Cut the salmon into servings. Using a deep sauté pan or wide pot, add the milk, horseradish, bay leaves, salt and pepper. Mix well and warm over medium-low heat until the milk just starts to simmer lightly.
- Slip the salmon into the warm milk, making sure the fish is covered, adding more milk, horseradish and seasoning, if necessary.
- Cook the salmon for five to eight minutes until the fish feels firm to the touch. If using a mix of thinner and thicker pieces of fish, the thicker portions will take longer to cook, so you may want to remove the thinner pieces earlier.
- Once the fish is cooked to your liking, remove from the milk and keep warm while you make the sauce.
- Remove all but one cup of the milk from the pan. Mix the cornstarch with a small amount of cold water to make a slurry. Pour the slurry into the milk and bring to a boil. Remove from the heat and adjust the seasoning, if necessary.
- To serve, place the fish over your favourite sides, such as boiled potatoes and peas. Spoon the thickened milk over the fish and garnish with chopped herbs, chives or green onions.
- The reserved horseradish milk can be kept for up to a week to reuse or to add to a soup or chowder.
