Chef JJ, always a pleasure, always a hectic day. Chef JJ with his classic French training taught us the right way to may chicken liver mousse, steamed arctic char, poached salmon steaks and simmered chicken breasts in a mushroom sauce. A perfect ending to the meal, a wine poached pear spiced how you like it. I used cinnamon in mine because I love cinnamon, but Chef JJ prefers none at all.
Steaming, poaching and simmering sounds simple, but a lot of thought goes into the preparation. The liquid you poach in must be flavorful, not to potent and compliment the fish or chicken. A lot of white wine is used to provide the moisture and some acid.
Key points: some repeat from other days
-salted pork - to remove salt from any meat in general, place in cold water and bring to boil and strain
-parchment paper is used often when simmering, poaching in the oven. helps lock in the needed moisture
-a short sauce is a good sauce!
-always serve hot food on a warm plate
-simmer means to cover half way up the sides, while poaching means covered in liquid
-usually poach whole Salmon, whole fish
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