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CATEGORY CUISINE TAG YIELD
Eggs American American 4 Servings

INGREDIENTS

32 oz Fresh salmon fillets — 8-oz
Portions
1 md Onion — chopped
1 Carrot — chopped
1/2 bn Parsley sprigs
3 Stalks celery — chopped
2 Oranges — quartered
1 Whole lemon — quartered
1 Whole lime — quartered
1 Bay leaf
1 1/4 ga Water
12 Egg yolks
1 lb Clarified butter — at
120 Degrees
1 pn Salt — to taste
1 pn Black pepper — to taste
1/8 c Fresh orange juice
2 tb Orange zest

INSTRUCTIONS

STEP ONE: Prepare the Citrus Court Stock-- In a large pot, lightly saute
onion, carrot, and celery. Add water, bay leaf, parsley, oranges, lemon,
and lime. Bring to a boil; simmer for 25 minutes and strain. Place strained
stock in pan large enough to hold salmon filets. Keep liquid simmering.
STEP TWO:  Prepare the Orange Hollandaise-- Whip the egg yolks with orange
juice until light and frothy.
CHEF'S NOTE: The butter must be clarified and at 120-degrees for the next
step.
SLOWLY add butter while constantly whipping egg mixture. Add salt and
pepper to taste.
STEP THREE: Poaching the Salmon-- Place the 4 salmon filets in the
simmering Citrus Court Stock. Salmon must be poached for 8 to 10 minutes.
Remove from the stock and coat with the Orange Hollandaise. Garnish with
orange zest and serve.
Recipe By     : Michael Stanley of The Lark and The Dove, Atlanta
From:                                 Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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