Day forty five

My first complete plate

Why is poaching is so special method of cooking?

Today was the first day when we suppose to plate a whole entre. Protein (fish), starch (potato), vegetables (green beans and julienned vegetables), as well as sauce, all of these item expected to be on a plate. And we were able to serve all of these items. Indeed, that was the best day in the kitchen so far.

Salmon was poached today. I did not quite know about this cooking method, I though it's kind of put piece of fish in a cooking liquid and simmer it slowly until it's done. That was close, except for the temperature.
Simmering is cooking at the temperature 185 - 200 F, and poaching between 165 and 185 F. The point here, that if you overcook piece of poached fish, it's still will be moist. In case fish is overcooked at high temperature (let's say grilling) it will be dry.

The protein for poaching has to be naturally tender. Fish is the best.

Deep Poaching and Simmering (1 entrée portion) 
One portion (6 oz/170 g) fish, chicken, or meat 
About 10 fl oz/300 mL court bouillon, stock, or other liquid 
Assorted vegetables (optional)
Salt and other seasonings for both the food and the liquid 
Additional ingredients, including prepared sauce and garnishes 
Method at-a-Glance 
Bring the cooking liquid to a simmer. 
Add the main item, using a rack if necessary. 
Make sure the item is fully submerged. 
Cover the food if directed by the recipe. 
Finish the food over direct heat or in an oven. 
Remove the main item, moisten it, and keep it warm while preparing a sauce

Sauce for the salmon was Beurre Blanc (change the quantity as appropriate).
Makes 1 qt/960 mL 
1¼ oz/35 g minced shallot 
6 to 8 black peppercorns 
8 fl oz/240 mL dry white wine 
2 fl oz/60 mL lemon juice 
3 fl oz/90 mL cider or white wine vinegar 
8 fl oz/240 mL heavy cream, reduced by half (optional) 
1 lb 8 oz/680 g cubed butter, chilled 
Salt, as needed 
Ground white pepper, as needed 
1 tbsp/9 g grated lemon zest (optional) 
Method:
Combine the shallots, peppercorns, wine, lemon juice, and vinegar in a nonreactive saucepan. Reduce over medium-high heat until nearly dry. 
Add the reduced heavy cream, if using, and simmer over low heat for 2 to 3 minutes to reduce slightly. 
Add the butter a few pieces at a time, whisking (or swirling the pan) constantly to blend the butter into the reduction. The heat should be quite low as you work. 
Continue adding the butter until the full amount has been incorporated. 
Taste and season with salt and pepper. 
Finish the sauce by adding the lemon zest, if using. 
The sauce may be strained, if desired. The sauce is ready to serve now. It may be held warm for up to 2 hours