Recipes for Dummies

Ingredient:

1 cup white wine
2 cups fish stock
1 tablespoon lemon juice
1 large slice onion
4 Atlantic salmon cutlets, 2.5 cm thick fresh dill, to garnish
Hollandaise Sauce
3 egg yolks
125 g butter, melted and hot
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice

1. Place wine, stock, lemon juice and onion slice in shallow pan. Bring to boil; reduce heat to simmer.
2. Place salmon cutlets in single layer in simmering stock. Poach fish gently for about 7 minutes or until fish is just cooked.
3. Remove from pan; drain on paper towels.Cover fish with foil to keep warm.
4. TO MAKE HOLLANDAISE SAUCE: Place egg yolks in food processor; process for 10 seconds. With motor running pour hot and bubbling butter in slow stream onto egg. Discard white butter residue. Add grated lemon rind and juice; process foe another 30 seconds or until sauce thickens. Serve immediately. Make 2/3 cup.
5. Arrange fish on serving plates. Serve with hollandaise sauce and garnish with fresh dill.

NOTE: Sauce is best made just before serving. However, it may be prepared up to 2 days in advance. Store in airtight container in refrigerator. Reheat by standing in dish placed over pan of gently simmering water. Cook salmon cutlets just before serving.

VARIATION: Ocean trout cutlets may be used in place of salmon. Or you may prefer to use a large salmon filletor whole salmon, including the head. If using a whole salmon it is best to skin the fish after poaching. If serving whole salmon cold, leave in the stock until cooled; skin when cool.

Preparation time: 20 minutes
Total cooking time: 10 minutes
Serves 4