Poached Salmon with Hollandaise

Poached Salmon with Hollandaise


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About this recipe: Salmon fillets are poached with a splash of lemon juice and olive oil. Delicious with this light hollandaise sauce.


Serves: 2 

  • For the poached salmon
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • 2 (150g) skinless, boneless salmon fillets
  • For the hollandaise sauce
  • 3 egg yolks
  • 1 tablespoon hot water
  • 225g butter, cut into small pieces
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste
  • 2 tablespoons chopped fresh chives

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Pour lemon juice and olive oil into a deep frying pan, along with enough water to bring the water level up to 2cm. Season the water with a pinch of salt and pepper, then place the 2 salmon fillets in the pan side by side. Pour in enough water to just cover the salmon.
  2. Cook over medium heat until the water is steaming, but not boiling. Reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 60 degrees C. Make hollandaise sauce while the salmon is poaching.
  3. Pour a few centimetres of water into a saucepan, and bring to the boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in 1 tbsp hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, yellow and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
  4. When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time, until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
  5. To serve, drain the poached salmon and place each piece onto a plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

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