Salmon zoith Hollandaise Sauce is one of the classic ways to serve hot salmon. Accom-pany zoith boiled new potatoes and a tossed mixed salad for a truly superb meal.
The cooking liquid will take approxi-mately 1 hour to 1 hour 10 minutes to come the boil (with the salmon cooking constantly) – hence the short simmering time given in the recipe.
1 X 8 lb. salmon, cleaned
6 pints water
2 large carrots, scraped and cut INTO 1-inch lengths
2 celery stalks, trimmed and cut INTO 1-inch lengths
3 shallots or small onions, halved
12 peppercorns bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1½ tablespoons salt
4 parsley sprigs
10 fl. oz. Hollandaise Sauce, hot
Wash the salmon in cold water and dry with kitchen paper towels.
Pour the water into a fish kettle large enough to take the fish, and place the salmon on the rack. Carefully lower the rack into the kettle. Add the carrots, celery, shallots or small onions, pepper-corns, bouquet garni and salt and bring to the boil over moderate heat. Reduce the heat to low and simmer the fish for 12 minutes.
Remove the kettle from the heat and lift the fish carefully out of the kettle. Place it on a heated serving dish. Using a sharp knife carefully skin the salmon, being careful not to break up the flesh. Garnish with the parsley sprigs.
Pour the hollandaise sauce into a warmed sauceboat and serve immediately, with the salmon.