Poached Salmon with Hollandaise Sauce
Vicki Butts (lazyme)
Poached salmon is a great way to feed a crowd. And......you can serve it hot in cold weather.....and cold in warmer weather. Either way.......it's delicious.
4black peppercorns (i use multicolored and crush them slightly to release more flavor)
1 smallonion, sliced
2 lbsalmon steaks (or salmon filets)
3 largeegg yolks
1 Tbsplemon juice
1/2 cbutter,cold (do not use margarine)
How to Make Poached Salmon with Hollandaise Sauce
- Prepare the Hollandaise Sauce (directions below).
- Heat the water, salt, peppercorns, lemon slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet or fish poacher, then reduce the heat.
- Cover and simmer 5 minutes.
- Place the salmon steaks (or fillets) in the skillet, adding water if necessary to cover the steaks.
- Heat to boiling and then reduce the heat.
- Simmer uncovered 12 to 15 minutes or until the fish flakes easily with a fork.
- Serve with the Hollandaise Sauce.
- HOLLANDAISE SAUCE:
Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart saucepan.
- Add 1/4 cup of the butter and stir constantly over very low heat until the butter is melted.
- Add the remaining butter. Continue stirring vigorously until the butter is melted and the sauce is thickened. (Be sure the butter melts slowly as this gives the eggs time to cook and thicken the sauce without curdling.)
- Serve hot or at room temperature.
- Cover and refrigerate any remaining sauce. To reheat, stir in a small amount of hot water.