Poached Salmon with Hollandaise
Salmon fillets are poached with a splash of lemon juice and olive oil. Delicious with this light hollandaise sauce.
Ingredients
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
Method
Prep:15min ›
Cook:10min ›
Ready in:25min
- 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.
- 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.
- 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.
- 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.
- 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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Reviews & ratings
Average global rating:
(41)
Reviews in English (28)
I was getting tired of the quick Hollandaise sauce I've been making. If there is one thing I have learned about cooking it's that taking the time to do things the right way is almost certainly the best way. Sauces in particular can be tricky. In addition to taste, consistency is very key. I'm giving this 5* rating to the Hollandaise sauce in this recipe. Yes---there is a ton of butter - there is supposed to be. Rich is expected in this classic French sauce. It is what it is. So please don't rate it if you are at all anti-butter and en route to the food police. Following the instructions exactly will produce a sauce near perfection. - 09 Apr 2010 (Review from Allrecipes US | Canada)
Interesting! I've never had hollandaise before, let alone made it from scratch, but this was pretty darn tasty. I -do- suggest unsalted butter. I started off with 1/2 cup of salted and it was heading down the path to 'too salty'. I finished it with unsalted and had success! I didn't need to season with additional salt at the end, but I did add some pepper. Really watch your egg yolks and don't stop whisking! I scrambled my first attempt trying to speed it up. THANK YOU for the wonderful, comprehensive instructions that even a hollandaise virgin could follow (if she weren't rushing!). The salmon was also poached to perfection, and I love the flavors the lemon juice and olive oil imparted. Lovely. Thank you again. - 06 May 2009 (Review from Allrecipes US | Canada)
Excellent recipe, Luna! I followed it to the letter, resulting in perfectly moist and tender fish and deliciously creamy hollandaise sauce with a hint of lemon. Thanks for sharing. - 29 Mar 2007 (Review from Allrecipes US | Canada)
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