[vloglady]

I have a recipe for poaching salmon in champagne on the stovetop, how can I adapt it for poaching in the oven?

Basically, layer leeks and baby carrots in pan. Lay salmon fillets (I used steaks) on top of veggies. salt and pepper salmon. Pour a cup of champagne over all. cook 4 minutes, flip salmon, cook a bit more. remove from heat and cover with foil.

Mix some sour cream with 2 tablspoons cream cheese, add 1 teaspoon of honey mustard. mix all. When fish is done, pour sauce over fillets and serve.

Can I just cover the roasting pan with foil instead of using a pan lid? There will be too many people at this event to make it on the stovetop, I want to use the oven and a roasting pan.

Thanks.

Susan

[Jock]

I would think a covered pan in a 400 degree oven would work just as well. You may need to leave the fish in a bit longer though, maybe 12 to 15 minutes. And you may want to parboil or saute the veggies first since they won't cook from raw in the short time they will be in the oven. You may end up with more liquid this way too since you don't have the high heat from a stove top to evaporate it and the fish will render some of it's own juices to add to the champaigne. Mmmmm. Sounds good though.

In principal this is not too far off the concept of cooking the fish "en papillote" - In Paper. I'm not sure it can be properly called poaching either since that typically means submerged in a liquid and it doesn't sound like there is enough liquid in this recipe to cover the veggies and fish. But that's neither here nor there.

Jock