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Poached Salmon w/Hollandaise


2 8 oz salmon filets
1 gallon water
2 tablespoons salt
1 cup clarified butter
4 egg yolks
1 lemon
1/2 teaspoon Tabasco
3 tablespoons hot water


In a heavy pan on medium heat, add the two tablespoons of salt to one
gallon of water. Bring to a light boil. Place salmon and 1/2 of a
lemon in the water.

Place a metal bowl on top of the pan containing the salmon. In the
bowl, place the three tablespoons of hot water, the egg yolks, Tabasco
sauce and the juice from the remaining lemon half. Stir with a fine
whip until yolks start to thicken. Still stirring, slowly add 1/2 cup
of the clarified butter. If the sauce thickens too much, slowly add
more hot water until desired consistency.

Remove from heat and add remaining 1/2 cup of butter. Stir until
incorporated.

Take salmon filet out of water after 6 minutes. Top immediately with
hollandaise.

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