Poached Salmon With Hollandaise – a delicious recipe with salmon, gallon water, salt, butter, egg yolks, lemon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a heavy pan on medium heat, add the two tablespoons of salt to one gallon of water.
2
Bring to a light boil.
3
Place salmon and 1/2 of a lemon in the water.
4
Place a metal bowl on top of the pan containing the salmon.
5
In the bowl, place the three tablespoons of hot water, the egg yolks, Tabasco sauce and the juice from the remaining lemon half.
6
Stir with a fine whip until yolks start to thicken.
7
Still stirring, slowly add 1/2 cup of the clarified butter.
8
If the sauce thickens too much, slowly add more hot water until desired consistency.
9
Remove from heat and add remaining 1/2 cup of butter.
10
Stir until incorporated.
11
Take salmon filet out of water after 6 minutes.
12
Top immediately with hollandaise.
661
kcal
Calories
62
g
Fat
4
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 salmon fillets (8 ounces each), 1 gallon water, 2 tablespoons salt, 1 cup clarified butter, and more.
Yes, Poached Salmon With Hollandaise falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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