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Poached Salmon Hollandaise

1 piece Salmon Fillet, skinless and boned
1 C White Wine
2 ozs. Butter, melted
¼ C Water or Fish Stock
1. Combine wine, butter and water or stock together in sauté pan to create poaching liquid for the salmon.
2. Heat to high a boil over high heat, lower heat and simmer.
3. Add salmon and cook covered for about 8-10 minutes.
4. Remove Salmon to service platter and present napped with Hollandaise Sauce.