I can cook, I can watch football, later I can watch NFL, I can drink craft beer from the Rizmajer Brewery – and while doing this, I can play different board games with my daughter.
What else do you need? Well, if ManUtd had played today, that would have made this day perfect – but let this be enough for a single Sunday.
The menu is Premier League with Newcastle-Arsenal and Chelsea-Liverpool, and NFL with the Baltimore Ravens fighting for a play-off place. And although the Hungarian channel that airs the NFL matches shows three matches but not the Ravens one – it will be a very good evening to follow.
And although this post is not a Cook&Watch post – I did cook something. My first meeting with salmon and poaching.
Sometime around the kick-off at the Arsenal match I took the salmon steaks from the fridge and started to prepare them for poaching. I used my wok for this as I don’t have a big enough skillet to hold all those three steaks. So I put one litre of water into it and brought it to the boil – only to realize that I forgot the seasoning. Unfortunately I didn’t have vegetable stock at home, so I had to buy vegetable stock cubes from the Tesco – but that did the job, too.
Anyway, while reading the recipe I thought that I should make the sauce while the salmon steaks are being poached – so I melted a half cup of butter in the microwave, and put that aside. Then I minced a little white onion and poured the wine, the vinegar, the onion, half of the Tarragon, half of the pepper into a saucepan and cooked them until the liquid was reduced by something like the half of it. Then I set that aside, too, right next to the butter, if you want to know.
(Just to tell you, the match wasn’t that really interesting. But I tend to feel that nowadays if it’s soccer on telly and no ManUtd on the pitch…)
Anyway, the next step was to whisk the egg yolks with the water a little bit. To follow this thread of the recipe next I made a double boiler with yet another saucepan (the third one, so far) with a bit of water, and brought that to the boil, too – only to reduce the heat to let it simmer and then put the egg bowl over it. While still stirring I added the butter slowly until completely incorporated.
So during these steps I could once again bring the (seasoned) water in the wok to the boil and simmer the steaks into it. After reaching the boiling point again, I let them simmer for something like five minutes – then put the wok aside and let the steaks stand in the liquid for another 5 minutes. That was only a little but too many – so I advise you for something like 4 minutes.
As the butter and the yolks were ready, I put their bowl onto the counter and stirred in the wine mixture. Then I took the steaks from the wok and put them on a serving plate. I could take out two easily, but the third one fell apart – that one more minute, I guess.
Anyway, I probably made a couple of mistakes and I had never made fish poached – but this was my best salmon ever. This was soft but not sloppy, this wasn’t overcooked. I had never made Bérnaise sauce but this one seemed very good for me and I liked it. And what’s more, I cooked some rice – and that was my best rice EVER. EVER.
So, here we go!
The salmon steaks
- three steaks of salmon (around 800 grams)
- 1 litre of vegetable stock
The Béarnaise sauce
- half cup of butter
- 1 teaspoon of minced white onion
- 3 tablespoon of white wine
- 3 tablespoon of white wine vinegar
- 1 teaspoon of dried Tarragon leaves
- 1/2 teaspoon black pepper
- 3 large egg yolks
- 1 teaspoon water
- 1/2 teaspoon salt