Categories: dinner, fancy stuff, fish

Ingredients

• 3 tbsp fresh lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 salmon fillets, skinless, boneless, 6 oz ea
• 3 egg yolks
• 1 tbsp hot water
• 1 cup butter, cut into small pieces
• 2 tbsp fresh lemon juice
• Salt and pepper to taste
• 2 tbsp chopped fresh chives

Directions

1. Find a high-sided pan large enough to accomodate both salmon fillets side-by-side without too much excess room; a small skillet or medium-sized saucepan should do.

2. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4"

3. Season the water to taste with salt and pepper, then add the salmon

4. Oour in enough water to just cover the salmon

5. Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering; reduce heat if needed.

6. Poach until the salmon turns opaque and is firm to the touch, or to an internal temperature of 140F

7. Proceed making sauce while salmon is poaching:

8. Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to med-high heat and maintain water at a gentle boil

9. Place the egg yolks in a metal bowl over, but not touching, the boiling water

10. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.

11. When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it belts and incoporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next.

12. Once all of the butter has been incorporated, remove from heat, whisk in lemon juice and season to taste with salt and pepper.

13. To serve, drain the poached salkmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

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