Originally Posted by Joe Bent
You need to post a warning next time. "Do not read if hungry"
So the salmon wouldn't be deep fried but rather half of it in oil, then flip right?
The potatoes and the rest get done in a separate pan, then transfered to a second pan with butter and wine? I'm going to try this.
No the salmon is being poached in the oil so the oil should be high enough too cover the fish (at least this is how I learned to do, jeremy may have a different way) The oil should be between 170-180F and the fish should take about 10 minutes to cook. If a fork penetrates easily its probably done. The key is the very careful when lowering and raising the fish into and out of the oil. Use good olive oil and flavour it with a few bay leaves or perhaps a couple of sprigs of dill and its devine.