Poached salmon from Ad Hoc at Home (page 93) by Thomas Keller

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Caramelized savoy cabbage; Garden herb vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on October 01, 2017

    I combined this recipe with the one in Jeremiah Tower's book. The ingredients for the court bouillon were great. I added two celery stalks + 1 finely sliced beet as per Jamie Oliver's suggestion. I also added garlic to the sachet. The court bouillon came out really delicious. I cooked the salmon in a poacher directly in the stock. Then let it cool in the poaching liquid. I served it with a salsa verde peche from Roden's The Book of Jewish Food. When I cooked the stock I used the approach from Jeremiah Tower's book in terms of timing. I followed Thomas Keller's instructions for cooking exactly and the salmon came out moist and perfect.

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