Salmon With Watercress Hollandaise
- 1 bunch watercress
- 14 tbsp (1 3/4 sticks) butter, chopped
- 2 None egg yolks
- 1 cup dry white wine
- 1 pinch sugar
- 1 1/3 lbs salmon fillet without skin
- 2 cups vegetable stock
- 2 tbsp lemon juice
- For the watercress hollandaise, puree 3/4 of the watercress in a food processor with 2-3 tbsp of water. Melt the butter slowly in a small saucepan. Remove from the heat and let cool. Whisk the egg yolks and 1/2 cup of the wine in a bowl set over a saucepan of simmering water (do not let base of bowl touch water). Gradually whisk in the melted butter. Stir in the watercress puree and sugar and season to taste. Keep warm.
- Cut the salmon fillet in half lengthwise and slice it thinly. Place remaining 1/2 cup wine, stock, lemon juice and 1 tsp of salt in a large skillet on medium-low heat. Bring to a simmer. Add salmon and simmer for 4-5 mins.
- Serve the fish with the watercress hollandaise. Sprinkle with the remaining watercress.
watercress, butter, egg yolks, white wine, sugar, salmon fillet, vegetable stock, lemon juice
Taken from recipes-plus.com/api/v2.0/recipes/24594 (may not work)