Poached salmon fillets with blender bearnaise

Cooking Fish Poached salmon fillets with blender bearnaise

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Lables: Gluten free Lactose free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place salmon fillets, skin side down in a deep frying pan. Add wine and enough cold water to just cover salmon. Add lemon and bay leaves to pan. Bring liquid to just below simmering point and cook at this temperature for 10 minutes. Turn off heat and leave fish submerged in liquid while preparing sauce.
  2. Melt butter and transfer it to a small heatproof jug. Blend vinegar and yolks together until well combined. With motor running, add hot butter in a slow, steady stream. Mixture should emulsify. Transfer mixture to a small bowl and stir through tarragon, chives and dill. Season to taste.
  3. Divide fish and beans between four serving plates and drizzle with sauce. Serve immediately.

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4 Tasmanian salmon fillets
1 1/2 cups white wine
1 lemon, sliced into rounds
3 fresh or dried bay leaves
120g butter
1 tbsp white wine vinegar
2 egg yolks
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh chives
1 tbsp chopped fresh dill
Sea salt and freshly ground black pepper, to taste
Steamed butter beans, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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