Part 6/8:
As we return to the kitchen, the technique for poaching salmon relies heavily on maintaining the right temperature without boiling—around 175 to 180 degrees Fahrenheit—to ensure the fish remains tender and flavorful. Interestingly, traditional recipes mentioned using a “mosquito-net bag” for cooking salmon. Substituting this with a specialized nut milk bag, the author found a practical solution to replicating historical methods while ensuring the salmon's integrity during cooking.
Once perfectly poached, the salmon is plated and topped with the richly textured egg sauce, garnished with parsley—a quintessentially elegant finishing touch.