Poached Atlantic Salmon with Hollandaise Sauce [Serves 2]


This rich, warm sauce goes particularly well with a light supper of poached fish. The barely-cooked egg yolks used in this recipe mean that it is not suitable for young children, pregnant women, the elderly or anyone with a weakened immune system.

Ingredients – Poached Salmon

1 Cup White Wine

2 Cup Fish Stock

1 Tbsp Lemon Juice

1 Large Slice of Onion

2 Atlantic Salmon Fillets, 2.5cm thick

Cooking Instructions – Poached Salmon

1. Boil white wine, fish stock, lemon juice, and onion slice together.

2. Reduce heat to simmer.

3. Place salmon fillets in single layer in the poaching liquid.

4. Poach for 7min.

5. Drain on paper towels.

Ingredients – Hollandaise Sauce

½ Stick Butter, melted

1 Egg Yolk

1 Tbsp Lemon Juice

Salt

Ground White Pepper

Cooking Instructions – Hollandaise Sauce

1. Whisk egg yolk, lemon juice, salt, and white pepper until smooth.

2. Pour melted butter in steady stream into egg mixture, beating vigorously.

3. Add more lemon juice if necessary.

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