Ingredients
Skinned and de-boned fresh salmon
Poaching Liquor
1 stick of celery
1 small carrot
fresh parsley stalks
2/3 bay leaves
half a bottle dry white wine
Hollandaise Sauce
2 egg yolks
30mls white wine vinegar
a good pinch ground black pepper
200mls unsalted clarified butter
serve with freshly cooked asparagus tips
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