Poached Salmon with No-Fail Hollandaise

• 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
• 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

1. Prepare the salmon Bring a pot of water to a boil.
2. Arrange the salmon fillets in a deep skillet in a single layer.
3. Add the wine, celery, onion, bay leaf and peppercorns and enough of the boiling water to fully cover the salmon.
4. Cook over moderate heat at a bare simmer until the salmon is just firm, about 10 minutes.
5. Transfer the salmon to a platter and pat dry.
6. Sprinkle lightly with salt.
7. 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.
8. Gradually add the butter, whisking constantly until fully incorporated, about 5 minutes.
9. If the sauce is too thick, whisk in warm water, 1 teaspoon at a time, until the sauce is just pourable.
10. Season with salt.
11. Meanwhile, make the hollandaise Spoon the hollandaise over the salmon fillets, garnish with tarragon leaves and serve.

center, white wine, celery, onion, bay leaf, black peppercorns, salt, egg yolks, water, lemon juice, mustard, tarragon, cayenne pepper, unsalted butter, salt

Taken from www.foodandwine.com/recipes/poached-salmon-no-fail-hollandaise (may not work)