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Oven Poached Salmon with Lime Hollandaise

4 Salmon Fillets (225g (8 oz.) each)-preferably wild
3 Large Eggs
225g (8 oz.) Butter
Grated Zest and juice of 1 Lime
1 glass white wine
1 wine glass water
salt and pepper

Examine the fillets of salmon and remove any remaining bones using a tweezers or a little pliars.

Put the oven on to Gas 5,190C, 375F.

Put the fillets in a small roasting pan or swiss roll tin.
Season with salt and pepper.
Pour over the water, the glass of wine and half of the lime juice.
Cover the tin carefully with some tinfoil so none of the cooking juices will escape and the fish will steam in the package.
Set a timer for 15 mts.

Separate the eggs and put the three yolks in a bowl with the grated rind and the remaining lime juice.
Melt the butter and when bubbling pour slowly over the yolks beating them all the time. (a hand held electric beater is good for this).
Try to avoid the white butter solids which will have formed in the bottom, if added they will make the sauce thin.
Keep this warm. Test the salmon they should be just cooked.
Pour over the warm sauce and eat with new potatoes and french beans, peas or spinach.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef