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Salmon With Herby Hollandaise

Barbecue.Master's picture
Ingredients
  Canned salmon steaks 24 Ounce (4 Middle Cut, 6 Ounce / 175 Grams Each)
  Dry white wine 1⁄4 Pint (150 Milliliter)
  Shallot 1 , very finely chopped
  Bouquet garni 1
For the sauce
  Egg yolks 3
  Lemon juice 2 Tablespoon
  Parsley 1 Tablespoon, chopped
  Thyme 1 Tablespoon, chopped
  Dill 1 Tablespoon, chopped
  Butter 4 Ounce (125 Grams)
  Lemon slices 4 (Or Wedges, For Garnish)
  Dill sprig 3 (For Garnish)
Directions

MAKING
1) In a dish, add the salmon and pour over the wine.
2) Mix in the shallot and bouquet garni and season with salt and pepper.
3) Place a lid and chill for 1 hour.
4) In a frying pan transfer the salmon mix, and allow to boil.
5) Place a lid and allow to and gently simmer for 4 minutes, turning the fish once.
6) For the sauce, in a blender, add the egg yolks, lemon juice and herbs and season well with salt and pepper.
7) Blend for a few minutes till light and fluffy.
8) Carefully melt the butter till very hot but not browned.
9) Increase the speed of the blender and gradually pour in the butter.
10) Blend for about 30 seconds, till thick and creamy.

SERVING
11) Transfer to a serving bowl.
12) Gently lift the salmon from the pan and arrange on a serving plate.
13) Top with lemon and dill and serve with the sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Salmon
Interest: 
Everyday
Preparation Time: 
75 Minutes
Cook Time: 
30 Minutes
Ready In: 
105 Minutes
Servings: 
4

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