← 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

in-the-kitchen-with-david In the Kitchen with David
by David Venable
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucid-food Lucid Food
by Louisa Shafia
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
living-raw-food Living Raw Food
by Sarma Melngailis
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
west-coast-cooking West Coast Cooking
by Greg Atkinson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Sign in here
Close_overlay

Sign up to 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?