Poached Salmon with Chervil Hollandaise
This method for poached salmon involves relatively little work, and the resulting fish is tender and juicy. As a bonus, you even get asparagus on the side! (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- 8 stalks asparagus
- 85 grams butter (6 tablespoons)
- 3 egg yolks (pasteurized)
- 2 tablespoons boiling water
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1 tablespoon chopped chervil
- 1 cup dry white wine
- 2 cups vegetable stock
- 2 teaspoons salt
- 620 grams salmon fillets (4 small fillets)
- Peel the bottom part of the asparagus and then trim the cut end. Cut the stalks in half.
- To make the hollandaise sauce, In a microwave-safe bowl, add the butter and heat in the microwave on low power until there are no longer mounds of butter,
- Add the egg yolks to the butter and use an immersion blender to emulsify the mixture until it's all a uniform color.
- With the blender running, slowly pour the boiling water into the egg yolk mixture.
- Add the lemon juice and salt and blend to combine.
- Stir in the chervil by hand and keep the hollandaise sauce warm in a double boiler set over warm water. Don't heat the hollandaise or it will cook and get lumpy. If this happens, you might be able to save it by whisking in a bit of water.
- In a pan that's just big enough to hold the salmon and asparagus in a single layer, bring the white wine to a full boil and continue to boil until it no longer smells like alcohol. Add the vegetable stock and salt and bring to a boil. Make sure there enough liquid in the pan to cover the salmon, if there is not, add more stock or water and return to a boil.
- Add the salmon fillets and asparagus, return to a boil, and then cover the pan and turn off the heat. The salmon is done when it flakes easily (about 7-10 minutes). Transfer the salmon and asparagus to a plate lined with several sheets of paper towels to remove any excess water.
- Plate the asparagus and salmon and drizzle with the warm hollandaise sauce. Garnish with chervil.