Poached Salmon with No-Fail Hollandaise
A simple, elegant meal: Poached salmon with no-fail Hollandaise from Andrew Zimmern. Perfect for crowd-feeding and easy leftovers.
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Cooking tools:
- Skillet
- Pot
- Mixing bowl
- Whisk
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Spoon
- Paper towel
Ingredients
- Six 6-ounce, center-cut, skinless salmon fillets
- 1 cup dry white wine
- 1 rib of celery, coarsely chopped
- 1/2 medium onion, coarsely chopped
- 1 bay leaf
- 1 tablespoon black peppercorns
- Salt
- 2 large egg yolks
- 1 1/2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1 tablespoon finely chopped tarragon, plus whole leaves for garnish
- 1/8 teaspoon cayenne pepper
- 1 stick unsalted butter, cubed, at room temperature
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