Tender poached eggs served with a ragout of corn, chorizo, scallions, and basil, and topped with brioche croutons toasted in chorizo oil.
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I couldn't really resist the idea of using a poaching liquid of pure olive oil. What would it do to the flesh of this salmon? The process is similar to making a confit, such as duck: a slow poach in fat, resulting in succulence and tenderness. But for fish, which is already tender, it's fast enough for a weeknight dinner instead of a multiple-hour affair.
[Photograph: Blake Royer] I had a beautiful piece of salmon, and I didn't want to mess it up. I was looking for a simple technique that would let the flavor of the salmon remain prominent and leave it tender and...