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Source: Food and Wine Quick from Scratch

Poached Salmon with Cucumber Raita
Gently simmering salmon in a flavorful white-wine broth is a classic cooking method that gives the fish a delicious flavor and a delicate texture. Serve this hot or at room temperature. Raita, the cooling condiment served in India, makes a superb sauce.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 14 minutes
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1 1/2 quarts water
1 1/2 cups dry white wine
3 tablespoons distilled vinegar
1 onion, sliced
1 carrots, sliced
9 sprigs fresh parsley
3/4 teaspoon dried thyme
1/4 teaspoon peppercorns
3 bay leaves
3 1/4 teaspoons salt
1 cucumber, peeled, seeded and grated
1 3/4 cups plain yogurt
1 garlic clove, minced
2 tablespoons fresh mint, chopped
1/4 teaspoon fresh ground black pepper
2 pounds salmon fillets, center-cut, cut into 4 pieces
1/8 teaspoon paprika




In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2¼ teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.

Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.

Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.


Wine Recommendation To match the acidity of the yogurt and the richness of the fish, look for a white that blends crisp acidity with good body. Try a pinot gris from Oregon or a sauvignon blanc from New Zealand.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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