Salmon With Blackberry Hollandaise
From chefmeow 16 years agoIngredients
- 4 egg yolks shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1-1/2 sticks sweet butter shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon white pepper shopping list
- 2 cups blackberries shopping list
- 1 teaspoon Dijon mustard shopping list
- 1/2 teaspoon garlic minced shopping list
- 1/2 teaspoon shallot minced shopping list
- 1 lemon, juiced shopping list
- 3 tablespoons madeira wine shopping list
- 1 lemon quartered shopping list
- fresh mint shopping list
- 2 cups white wine shopping list
- 3 cups fish stock shopping list
- 4 salmon fillets shopping list
How to make it
- Whisk egg yolks and lemon juice in top pan of double boiler.
- Place pan onto double boiler with water.
- Whisk continuously until sauce just begins to thicken.
- Remove from heat and slowly pour melted butter in steady stream.
- Continue to whisk until all butter is incorporated then add salt and white pepper.
- Reserve 2 tablespoons blackberries for garnish.
- Combine blackberries, mustard, garlic, shallot, lemon juice and wine in saucepan.
- Reduce by one-fourth stirring often to keep from scorching.
- Puree in a food processor then pass through a fine sieve.
- Set aside one quarter of the reduction for garnish.
- Fold remaining portion into the hollandaise.
- Combine quartered lemon and one sprig of mint with white wine and fish stock.
- Bring to a boil then reduce to simmer.
- Using a spatula carefully place salmon fillets in saucepan and poach for 10 minutes.
- Remove fillets with spatula so they retain their shape.
- Spoon hollandaise into center of each serving plate then drizzle thin line of puree.
- Lightly draw back of a spoon across it making a scallop effect toward outside of plate.
- Place a salmon fillet in the circle and garnish with whole blackberries.
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