Tuesday, September 24, 2013

White Wine Poached Salmon With Tarragon Hollandaise

(Adapted from Andrew Zimmerman)


For the Salmon:

  • Six 6-ounce, center-cut, skinless salmon fillets
  • 1 cup dry white wine
  • 1 rib of celery, coarsely chopped
  • 1/2 medium onion, coarsely chopped
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • Salt

For the Sauce:

  • 2 large egg yolks
  • 1 1/2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon finely chopped tarragon, plus whole leaves for garnish
  • 1/8 teaspoon cayenne pepper
  • 1 stick unsalted butter, cubed, at room temperature
  • Salt


  1. Bring a pot of water to a boil. Arrange the salmon fillets in a deep skillet in a single layer.
  2. Add the wine, celery, onion, bay leaf and peppercorns and enough of the boiling water to fully cover the salmon.
  3. Cook over moderate heat at a bare simmer until the salmon is just firm, about 10 minutes.
  4. Transfer the salmon to a platter and pat dry.
  5. Sprinkle lightly with salt.

Meanwhile, make the sauce:

  1. In a heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water, lemon juice, mustard, chopped tarragon and cayenne until slightly thickened, about 2 minutes.
  2. Gradually add the butter, whisking constantly until fully incorporated, about 5 minutes.
  3. If the sauce is too thick, whisk in warm water, 1 teaspoon at a time, until the sauce is just pourable.
  4. Season with salt.

Spoon the hollandaise over the salmon fillets, garnish with tarragon leaves and serve.

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