2. Place salmon cutlets in single layer in simmering stock. Poach fish gently for about 7 minutes or until fish is just cooked.
3. Remove from pan; drain on paper towels. Cover fish with foil to keep warm.
4. To make Hollandaise Sauce: Place egg yolks in food processor; process for 10 seconds. With motor running pour hot and bubbling butter in slow stream onto egg. Discard white butter residue. Add grated lemon rind and juice; process for another 30 seconds or until sauce thickens. Serve immediately. Makes 2/3 cup.
5. Arrange fish on serving plates. Serve with Hollandaise sauce and garnish with fresh dill. Note: Sauce is best made just before serving. However, it may be prepared up to 2 days in advance. Store in airtight container in refrigerator. Reheat by standing in dish placed over pan of gently simmering water. Cook salmon cutlets just before serving. Variation: Ocean trout cutlets may be used in place of salmon. Or you may prefer to use a large salmon fillet or whole salmon, including the head. If using a whole salmon it is best to skin the fish after poaching. If serving whole salmon cold, leave in the stock until cooled; skin when cool.
Ingredients
| 1 cup white wine | 2 cups fish stock |
| 1 tablespoon lemon juice | 1 large slice onion |
| 4 Atlantic salmon cutlets, | 2.5 cm thick fresh dill, to garnish |
Hollandaise Sauce
| 3 egg yolks | 125 g butter, melted and hot |
| 1/2 teaspoon grated lemon rind | 1 tablespoon lemon juice |
