Poached salmon with hollandaise

Name: Poached salmon with hollandaise
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 1 (approx. 100 g) Carrot; 250 ml + 3 tablespoons dry white wine; 500 ml Fish stock; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 Salmon strands (approx. 150 g each); 1 (approx. 500 g) Head broccoli; 150 g Butter; 2 Yolks (size M); 1 TABLESPOON White wine vinegar; 7-10 Tbsp flat leaf parsley

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
1 (approx. 100 g) Carrot
250 ml + 3 tablespoons dry white wine
500 ml Fish stock
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 Salmon strands (approx. 150 g each)
1 (approx. 500 g) Head broccoli
150 g Butter
2 Yolks (size M)
1 TABLESPOON White wine vinegar
7-10 Tbsp flat leaf parsley

Directions

1
Peel the onion and carrot and dice them finely. Bring to the boil in a pan with 250 ml wine and stock. Season with salt and pepper. Wash the salmon fillets and place them next to each other in the stock. Cover and let it simmer for 10-15 minutes at low heat
2
In the meantime, cut broccoli florets from the stalk and wash them. If necessary, cut in half and cook in boiling salted water for about 5 minutes. In the meantime, melt butter. Beat egg yolks, 3 tbsp. wine and vinegar over a hot water bath until frothy. Add butter drop by drop while stirring. Season to taste with salt and pepper.
3
Drain the broccoli. Remove the salmon fillets from the stock and arrange on plates with a few vegetable cubes, the broccoli and the hollandaise sauce. Garnish with parsley leaves if desired