I've been experimenting a lot with savoury otameal lately and the flavour end texture combination has been really appealing. Yesterday, I was prostletizing this wonder to a coworker and came up with an idea: Poached Salmon with Asparagus and Savoury Oatmeal Stuffed Mushroom Caps. The only hitch is I've never poached a salmon befoe. To the internet!

I started with the most basic of basic poaching, eggs. It turns out that I've actually been doing it wrong all this time. I've been cooking with too high a heat and too violent a water. I might have figured this out eventually, but....

Ah. Chef yellyface. Good to see you again. I'm intrigued by the flavour combination, but the actual technique isn't as clear as it could be.

I'm in love with chef Thomas. Also, the technique is perfectly explained. It's pronounced court bouillon by the way, for those with ears that hear slightly weird like mine do.

Finally, this article from Serious Eats looks at whether its better to cook the salmon in court bouilon (I love my new word. It's like mirepoix) that is already at cooking temperature, or whether it is better to start from cold and bring the food up to the desired level of doneness. I think some experimentation is in order for me.