Poached Salmon with Hollandaise Sauce

1. 1

   Wash the fish thoroughly and place the tarragon in the cavity.

2. 2

   Wrap the fish tightly in lengths of plastic wrap.

3. 3

   Place the fish in a poacher, add the court bouillon and enough water to cover.

4. 4

   When the liquid begins to bubble, reduce the heat to low and simmer slowly for 20 to 25 minutes.

5. 5

   Remove from the heat and allow the fish to cool.

6. 6

   Remove the fish to a platter and carefully remove the plastic wrap.

7. 7

   Peel away the skin and dark flesh to reveal the salmon flesh.

8. 8

   Blot away excess juices.

9. 9

   Arrange the vegetables on either side of the fish and serve with Hollandaise Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.