Poached Salmon with No-Fail Hollandaise

Poached Salmon with No-Fail HollandaiseAndrew Zimmern says he adores poached salmon. “No one poaches fish anymore, but it’s the ultimate feed-a-crowd meal. Plus this recipe provides great leftovers (think salmon salad, salmon cakes, salmon aspic). I was working in France many decades ago and was obsessed with making sauces “the right way.” When I was a stagier at L’Archestrate restaurant in Paris, a line cook made this awesome liaison between egg and butter by whipping the yolks over heat and then adding cool butter. It’s easy, it holds well and it’s a no-fail way to make a low-rent version of hollandaise sauce.”

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For the Salmon:
Six 150g, 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

For the Hollandaise:
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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