Food Recipes Dinner Poached Salmon with No-Fail Hollandaise 4.0 (4,469) 2 Reviews Andrew Zimmern's Kitchen Adventures Everyone needs an easy, simple and elegant meal that provides great leftovers (think salmon salad, salmon cakes, salmon aspic). No one poaches fish anymore, but it's the ultimate feed-a-crowd meal. Hot in cold months, cold in warm ones—I adore poached salmon. I was working in France many decades ago and was obsessed with making sauces "the right way." When I was a stagier at Alain Senderens's L'Archestrate restaurant in Paris, a line cook made this awesome liaison between egg and butter by whipping the yolks over heat and then adding cool butter. I had never seen it before. It's easy, it holds well and it's a no-fail way to make a low-rent version of hollandaise sauce. And yes, even though I add minced tarragon to this dish, I still call it hollandaise.—Andrew Zimmern Salmon Recipes By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Updated on August 8, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © Stephanie Meyer Total Time: 30 mins Yield: 6 Ingredients 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 Hollandaise 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 Directions Prepare the salmon 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 hollandaise 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. Originally appeared: October 2013 Rate It Print