← Back to Search Results
poaching
Poached Salmon with Hollandaise Sauce

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Fresh garden peas with butter and a sprinkling of mint are a traditional accompaniment to this festive dish. Sweet snap peas are a simple vegetable to serve. Remove the stems, cook until tender and toss with melted butter, salt, and freshly milled pepper.

Culls are the tiny potatoes left behind in the fields after harvesting. Some farmers grow tiny potatoes the size of shooting marbles such as these. They should be cooked in their skins until tender, a matter of 5 minutes after the water comes to a boil. Serve with melted sweet butter, kosher salt, a little chopped dill, and grated lemon zest.

Yield: Serves 6 to 8

Ingredients

INGREDIENTS

  • 1 whole salmon (5 to 6 pounds), gutted, gills removed with head and tail intact
  • 2 sprigs fresh tarragon
  • Court bouillon, (double the recipe but do not use double quantity of wine)
  • Vegetables (see headnote)
  • Hollandaise sauce, for serving

Equipment:

  • Fish poacher large enough to hold the fish comfortably

Directions

Wash the fish thoroughly and place the tarragon in the cavity.  Wrap the fish tightly in lengths of plastic wrap.

Place the fish in a poacher, add the court bouillon and enough water to cover.  When the liquid begins to bubble, reduce the heat to low and simmer slowly for 20 to 25 minutes. Remove from the heat and allow the fish to cool.

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

Peel away the skin and dark flesh to reveal the salmon flesh. Blot away excess juices. Arrange the vegetables on either side of the fish and serve with Hollandaise Sauce.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, but does not include Vegetables or Hollandaise Sauce for serving. For nutritional information on Hollandaise sauce, please follow the link above.

649kcal (32%)
33mg (3%)
12mg (21%)
1mcg RAE (0%)
1143mg
86mg
64g
0g
0g
0g
171mg (57%)
184mg (8%)
10g (48%)
42g (64%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
new-american-table New American Table
by Marcus Samuelsson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
flavor Flavor
by Rocco DiSpirito
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
west-coast-cooking West Coast Cooking
by Greg Atkinson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?