| 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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