| 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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