Poached salmon with herb hollandaise
Poached at a temperature that never bubbles, which is the only way salmon stays translucent in the middle — the white curd people complain about is protein squeezed out by heat that was too high.
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Ingredients
For the whole dish · serves 4
- Salmon fillets1½ lb
- Butter4 oz
- Egg yolks2
- Lemon1
- Dill, chervil and chivesa small handful of each
- Bay leaf and peppercornsone and a teaspoon, for the poaching water
- White wine vinegara tablespoon
- Sea saltto taste
Served with
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+4g net · 100 kcal · 40 min · together 5g net, 695 kcal
Method
6 steps · 35 minutes
- Bring the water to a simmer with the bay, peppercorns and a good spoonful of salt, then take it off the heat entirely.
- Slide the salmon in and leave it, off the heat and covered, for 12 minutes. It should never bubble again.
- Melt the butter and let it settle, then pour off the clear fat and leave the milky solids behind.
- Whisk the yolks with the vinegar over barely simmering water until they thicken and lighten, then dribble the warm butter in.
- If it splits, whisk a teaspoon of cold water into a clean bowl and add the broken sauce to that a spoonful at a time.
- Herbs and lemon into the hollandaise off the heat, and lift the salmon straight from the water onto the plate.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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