Poached Salmon with Hollandaise Sause

Serves 6 people

Ingredients

  • 1.5kg piece of salmon, cut into a section, not a salmon steak, nor filleted
  • Salt

Method

  1. Choose a saucepan which will just fit the chunk of salmon you have.
  2. Half fill with measured salted water (using 1 tbsp salt to every 1.2l (2 pints) of water), bring to the boil, and add the piece of fish.
  3. Bring back to the boil, and simmer gently for 20 min. Then turn off the heat and allow to sit in the water for a further 5 min.
  4. To serve, pull off the skin and with a fish slice, ease some salmon off the bone (it will not come off the bone if it is not cooked) and put it on the plate, serve with hollandaise sauce, new potatoes, asparagus, or peas, and a green salad

**NOTE: It will be good in a warming oven, covered, for about 20mins.

**NOTE: You need to give about 4-6oz fish per person for main course (don’t forget salmon is quite rich).So when buying the piece of fish with the bone allow 8oz per person.

**NOTE: Only take off the skin when you are ready to serve, doing so too early will result in dry salmon.

 

HOLLANDAISE SAUCE

Ingredients

  • 2 egg yolks
  • 110g (4oz) butter, cut into cubes
  • Squeeze of lemon juice

Method

  1. Put the egg yolks into a saucepan, whisk in 1 tbsp water, then place the saucepan on a very low heat, and very gradually, whisk in the butter bit by bit, it should emulsify as you whisk it in. 
  2. The heat should be so low that you should be able to keep your hands on the sides of the saucepan, you can take it off the heat every now and then, don’t worry. 
  3. When all the butter has been added in, taste, it’ll need a bit of lemon juice, about 1 tsp.  It probably will not need any salt if you have used salted butter.  Keep warm in a pyrex jug sitting in a saucepan with about 4cm of very hot but not boiling water. 
  4. Keeps like this for a couple of hours, just heat up the water gently when it cools down.  Left over hollandaise is excellent in mashed potato!!!