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Home Peach Cobbler Made With Shortening

Salmon With Blackberry Hollandaise Recipe

Ingredients

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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The Cook

chefmeow Garland, TX

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