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Hi! I’m Louis Ortiz on behalf of Expert Village, and we’re going to show you the
finished product with regards to the poached salmon procedure that we showed you in a previous
video. I’m going to pull this guy out of the oven. I started the oven at about 200
and we raised it to about 250 throughout the process there. We’re going to go ahead and
pull this guy out and let that drip off. We’re just going to slowly peel this away. This
is our cheesecloth. Go ahead and trim this way as well. I’m just going to be real nice
and gentle with this simply because we want to keep it in tact and looking pretty for
the plate. Again, with the seafood stock that we have leftover, we can go ahead and strain
that and cool it down quickly and we’ll be able to use it again for something else,
because the only thing that was actually added to this was another piece of fish, which was
used in the early stages of making the stock anyway. We threw in a fresh Riga of thyme
and a fresh bay leaf as well to give to it a little more seasoning. I put some white
cooking wine in there as well, so it’s reduced down a little bit, hasn’t hurt it at all.
This is our pretty piece of fish here. Again, I told you the skin will separate nicely off
of this guy. If you want to keep it as far as presentation, you can cut the fish in half
at this point and show one piece with the skin up and the other with the skin side down.
That looks real nice on a plate. This is our finished product, and again, I can peel the
skin away if that’s what I so choose to do. I don’t really have to use a knife,
but what we’ve done is we preserved the really good fats between the skin and the
flesh. That’s usually where the majority of the good omega three come from. So we’ve
left all that in tact, so I can just peel this away and roll that off. We don’t have
to use a knife or anything. Again, we’re just going to be real nice and gentle with
it. And that is that. That is our finished product. So we’ve got a nice healthy rich
flavorful piece of fish there, and we kept it moist throughout because we use the poaching
method and we’ve added a really nice rich texture to the fish by cooking it in a seafood
stock that we made from scratch. We showed you that in a previous video as well. This
will work with any species of fish as far as that goes. Again, if you use a whole fish
with the head on, you obviously need a bigger pan, but you’ll want to start with a cool
stock. We were able to start with a warmer stock, which was between 160 to 180 degrees
for the poaching method. So with a smaller piece of fish, you can just start warm and
finish warm. Enjoy!