Andrew Zimmern Cooks: Poached Salmon with Hollandaise Sauce - Andrew Zimmern

Ingredients

• 3 cups dry white wine
• 1 small onion, chopped
• 3 celery ribs, chopped
• 1 tablespoon whole black peppercorns
• 3 parsley sprigs
• 3 dill sprigs
• 3 tarragon sprigs, plus a few sprigs for garnish (optional)
• Salt
• One 2-pound fillet of fresh salmon, pin bones removed, tail trimmed
• 1 1/2 tablespoons water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1 tablespoon fresh tarragon, finely chopped
• 1/8 teaspoon cayenne pepper
• 3 large egg yolks
• 1 stick cold unsalted butter, cubed