I love poaching fish, as it gives it such a lovely delicate texture keeping the fish deliciously moist. In this recipe, I am using some traditional Asian aromatics to infuse into the fish and give it gorgeous subtle flavors. The miso butter kissed with fragrant yuzu juice finishes the dish elegantly with a welcomed hit of umami.
Step 1: Fill up your saucepan
Use a deep saucepan. Tip in the sake and place in the ginger, leeks, mushrooms and seaweed. Arrange the salmon fillets on top.
Step 2: Bring to a simmer
Use your HotSpot faucet and fill the pan with boiling water just enough to come up about 2/3rd up the salmon pieces. Place over medium low heat and simmer for about 3- 4 minutes depending on desired doneness and thickness of your salmon pieces. Carefully turn the salmon pieces over and cook for a few more minute to finish, keeping the water at a low simmer the entire time.
Step 3: Bring to taste
Remove the fish and place in a warm area. Turn up the heat and reduce the liquid by half. Whisk in the butter and miso paste. Add yuzu juice to taste, and drizzle on top of the fish.
Step 4: Serve it!
Serve with your choice of greens or rice.
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