(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
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
- Bring a pot of water to a boil. Arrange the salmon fillets in a deep skillet in a single layer.
- Add the wine, celery, onion, bay leaf and peppercorns and enough of the boiling water to fully cover the salmon.
- Cook over moderate heat at a bare simmer until the salmon is just firm, about 10 minutes.
- Transfer the salmon to a platter and pat dry.
- Sprinkle lightly with salt.
Meanwhile, make the sauce:
- 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.
- Gradually add the butter, whisking constantly until fully incorporated, about 5 minutes.
- If the sauce is too thick, whisk in warm water, 1 teaspoon at a time, until the sauce is just pourable.
- Season with salt.
Spoon the hollandaise over the salmon fillets, garnish with tarragon leaves and serve.