Poached Salmon in Court Bouillon Hollandaise Sauce

With this recipe, you will be making a court bouillon from the stock making course and poach the fish. It’s a great recipe to serve with a hollandaise sauce.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Serves: 2

Ingredients for the salmon:
2 steaks of salmon, 7 ounces each
Salt and pepper
4 quarts of Court Bouillon
Ingredients for Hollandaise Sauce
2 eggs yolks
1 tbsp lemon juice
Pinch of salt
Cayenne pepper
½ cup clarified butter

Preparation Steps:

Poach the salmon steaks in the boiling court-bouillon and take the pan off the heat.

In a stainless steel bowl, over a simmering double boiler, whip the egg yolks with the lemon juice and a tablespoon of water and a pinch of salt until they thicken and ribbon off the whip. This preconditioning helps to achieve the proper thickening and binding of the sauce.

When the ribbon stage is achieved, remove the bowl from the heat, add a spoonful of the hot clarified butter and whip it into the yolks until it is fully absorbed. Repeat until all the butter is absorbed. Go slowly at first and then more quickly, as the ability to absorb butter increases. Season with a pinch of cayenne pepper, salt and white pepper to taste. If the sauce is too thick, add a drop of hot water to extend it. Serve immediately.

Note: When poaching salmon steaks, you must put them into a boiling court bouillon and then take the pan off the heat or cook it on very low heat without boiling until the steaks are cooked. This method allows the fish to cook really gently with no danger of the steaks falling apart. The salmon will stay very moist and won’t become dry as it will retain the salmon oil.