The French love to cook fish by poaching it in a flavoured liquid, usually a combination of white wine and water, leeks or onions, and some herbs. It’s a notably lean way to roll because there’s no fat involved. And the finished product is reliably tender because it has been cooked at a low temperature.
So, it’s lean, tender and… quite boring. I crave more flavour and texture. So here’s a recipe for poached salmon that adds the missing elements.