I poached some salmon in white wine on Saturday evening and it came out great. The basic recipe is from Jane Brody’s “Good Seafood” cookbook. If anyone’s interested, here’s the recipe:
I mixed two parts Dijon mustard with one part honey and added maybe a teaspoon of dried tarragon. I spooned the mixture over salmon filets in a baking dish, skin side down. Then I sprinkled the filets with fresh tarragon, topped each filet with a slice of tomato, sprinkled with salt and pepper, some more fresh tarragon and a teaspoon of small capers over each filet. Then I added about ½ cup of white wine and ½ cup of water into the pan around (not over) the fish and poached it in a 400 degree oven for about 20 minutes. Served over a bed of tiny black pearl lentils. Couldn’t have been simpler and the resulting dish was beautiful to look at.