Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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: Marjorie Scofield Date: 09-30-95 (00:53) (160)
Fido: Recipes

Browse by categories