What is substitute for wine in poached salmonrecipes?
Roundtown
most recipes call for 2 or 3 cups of white wine. Does anyone have an
acceptable substitute - thanks, John
lovthatmac
No reason to explain! Make a court bouillon to poach your fish. Use
chicken broth, or water, or a combo. Add some fresh herbs (put them in
cheesecloth or tie them up so can "fish" them out later) some, dill,
thyme, parsley, a small onion and a bit of chopped carrot and celery.
Simmer this gently until it smells good enough to eat alone as a soup.
Skim off all the nasty scummy stuff. Strain out the solids, and then
season the broth with lemon, salt and pepper. Then poach your fish in
it. Since salmon is oily, I don't recommend sipping the resulting
liquid--but with a mild fish like flounder or cod, a fish fumet (fish
stock) is delightful....and useful.
* Sent from Novell Discussion Forums http://novell.remarq.com The Internet's Discussion Network *
The fastest and easiest way to search and participate in Usenet - Free!
Joni Lehman
http://www.fatfree.com/recipes/condiments/wine-alcohol-substitutes
Shows substitutues for white wine, as well as other
wine-alcohol-substitutes....
Peter G. Aitken
"lovthatmac" <hehb1N...@msn.com.invalid> wrote in message
news:1e26f31c...@usw-ex0106-048.remarq.com...
> In article <Zfkq5.400$f6.4...@cletus.bright.net>, "Roundtown"
> <jcha...@bright.net> wrote:
> > I know, I know, but I have my reasons
>
> No reason to explain! Make a court bouillon to poach your fish. Use
> chicken broth, or water, or a combo. Add some fresh herbs (put them in
> cheesecloth or tie them up so can "fish" them out later) some, dill,
> thyme, parsley, a small onion and a bit of chopped carrot and celery.
> Simmer this gently until it smells good enough to eat alone as a soup.
> Skim off all the nasty scummy stuff. Strain out the solids, and then
> season the broth with lemon, salt and pepper. Then poach your fish in
> it. Since salmon is oily, I don't recommend sipping the resulting
> liquid--but with a mild fish like flounder or cod, a fish fumet (fish
> stock) is delightful....and useful.
>
liquid - perhaps 1TB per quart - to mimic the slight sourness of wine.
Peter G. Aitken
lovthatmac
"Peter G. Aitken" <pe...@pgacon.com> wrote:
> THis is good advice, but I suggest adding a touch of vinegar to
> the poaching liquid - perhaps 1TB per quart - to mimic the slight
sourness of wine.
I suggested the use lemon juice. Any acid will do in a court bouillon.
Wine, lemon/lime/vinegar or any combo of these is acceptable and
determined by the whim of the cook.
Dan Daley
Along with the other suggestions you might find non-acohol wine. I've heard
it's becoming more available lately. Should work fine since with regular wine
the alcohol cooks off anyway leaving you with wine flavor but no alcohol.
Dan
In article <Zfkq5.400$f6.4...@cletus.bright.net>, "Roundtown"
<jcha...@bright.net> wrote:
lovthatmac
(Dan Daley) wrote:
> the alcohol cooks off anyway leaving you with wine flavor but no
> alcohol.
That point is open to debate--some say not all the alcohol burns away.
If one is cooking for a person who has a problem with alcohol, or the
chef him/herself is alcoholic, then the use of wine--even "non
alcoholic" wine can result in relapse.
Ginny Sher
Robert W. Keereweer
: I know, I know, but I have my reasons. I want to do a poached salmon but
: most recipes call for 2 or 3 cups of white wine. Does anyone have an
: acceptable substitute - thanks, John
:
:
:
:
White grape juice.
Rob.
http://www.chebucto.ns.ca/~chef
Livin' on the veg.
lovthatmac
<Pine.GSO.3.95.iB1.0.100...@halifax.chebucto.ns.ca>,
"Robert W. Keereweer" <ch...@chebucto.ns.ca> wrote:
> White grape juice.
Too sweet. You would have to offset that with some acid to poach
fish--unless you plan to top the fish with ice cream and have it for
dessert.
Robert W. Keereweer
: In article
: <Pine.GSO.3.95.iB1.0.100...@halifax.chebucto.ns.ca>,
: "Robert W. Keereweer" <ch...@chebucto.ns.ca> wrote:
:
: > White grape juice.
:
: Too sweet. You would have to offset that with some acid to poach
: fish--unless you plan to top the fish with ice cream and have it for
: dessert.
:
Cripes, you're funny. One would have to assume that lemon would be in the
poaching water! I would also suggest onion, bay leaf, peppercorns, salt,
leek, celery, fresh diil and so on. Remember, you are not cooking it in
the grape juice, but rather in a court bouillon. Use only enough of any of
the ingredients to compliment the fish... Not mask it!!!
Michael Odom
wrote:
>How about a non alcoholic wine such as Ariel...?
The current issue of Bon Appetit mentions verjus, a tart bottled white
grape juice on p. 42. I wonder if it would make an acceptable
substitute for wine?
M.Odom is at modomatkoyotedotcom
Victor Sack
> The current issue of Bon Appetit mentions verjus, a tart bottled white
> grape juice on p. 42. I wonder if it would make an acceptable
> substitute for wine?
I'd think it would be much too tart. It would perhaps be an interesting
substitute for lemon or lime juice, though.
Victor
Christine Ashby
Victor Sack <sa...@uni-duesseldorf.de> wrote in message
news:1eg49o2.2uyex918grvi8N%sa...@uni-duesseldorf.de...
> Michael Odom <mo...@cowhill.nut> wrote:
>
> > The current issue of Bon Appetit mentions verjus, a tart bottled white
> > grape juice on p. 42. I wonder if it would make an acceptable
> > substitute for wine?
>
> substitute for lemon or lime juice, though.
I agree completely.
BTW, Maggie Beer(who sells verjuice among other things) is about to publish
a book on verjuice. I don't suppose it will be available from Amazon, but no
doubt the details will be on her web page.
Christine