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Poached salmon trout with Hollandaise sauce

Ingredients 11
Servings 6


  • 2
    salmon trout
  • salt and milled pepper
  • 2
    carrots, cubed
  • 2
    onions, quartered
  • 1
    celery stalk, halved
  • 500
    fish or chicken stock
  • 2
    egg yolks
  • 10
    cider vinegar
  • salt and pepper
  • 180
    melted butter


Wipe fish with a damp cloth and season. Place all ingredients in a flat saucepan or fish kettle. Poach gently for 20 to 25 minutes. Remove fish from pan and gently peel skin away. Allow to cool. Cover with cling film and refrigerate until ready to serve. This may be done 1 to 2 days in advance. When ready, decorate with fresh dill, chopped parsley and thinly sliced cucumber. HOLLANDAISE SAUCE: Place egg yolks, vinegar and seasoning in a food processor. Blend. With motor running, slowly add melted butter. Sauce will gradually thicken.

Read more on: poach  |  fish/seafood

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