Citrus Poached Seafood

Ingredients

• 1 large firm fish fillet*, ex: salmon or halibut, skinned & cut into serving size pieces*
• 6 cups water, or to fill large stainless skillet with 3" liquid
• 1 cup white wine
• 1 orange, quartered and juiced
• 1 lemon, quartered and juiced
• 1 lime, quartered and juiced
• 3 tablespoons pickling spice
• 1 teaspoon salt

Method

• Place all the court boullion ingredients in a large stainless skillet. Add enough water to give you 3" liquid depth in the skillet (or to cover the depth of the salmon fillets).
• Bring to a boil and lower flame to simmer about 20 minutes. Add fillets and cook between 4-7 minutes depending on thickness. Do not bring liquid to boil while doing this.
• Remove the fillets from liquid and place on platter. If you are refrigeratoring the fillets and serving them cold, undercook the fillets. They will continue cooking as you chill them.

Notes

• Serve with a citrus vinaigrette or dill sauce. SOURCE: Apple Charlotte