Poached Salmon with HollandaiseFeatured by Lolonis Vineyards in the Gold Wine Club.
This delicious recipe was conceived by Petros and Maureen Lolonis. They graciously agreed to share this family favorite with Gold Medal Wine Club members. Enjoy a glass of their Private Reserve Chardonnay for the best match.Yield: 8
Prep Time: 30 Minutes
Cook Time: 45 Minutes
• 2 lbs. saltwater fish bones or 1 or 1 1/2 lbs. snapper fillets
• 1 cup dry vermouth
• 1 cup Lolonis Chardonnay
• 2 shallots, finely minced
• 1 carrot, minced
• 1 celery stalk, minced
• 5 parsley stems
• 1/2 bay leaf
• 1/2 teaspoon thyme
• 5 egg yolks
• 3/4 pound butter, clarified
• 1/3 cup reduced fish stock
• Lemon juice, salt and cayenne to taste
• 1 or 2 ice cubes if necessary
• 8 salmon fillets (8 ounces each), skinned and boned
• Soft butter
• 8 shallots, finely minced
• 1 cup dry vermouth
• 1 cup Lolonis Chardonnay wine
• 8 red, ripe tomatoes, peeled, seeded, and chopped and drained in fine sieve (tomato concasse)
• 4 bunches green onions, in fine julienne
Place fish bones or snapper in saucepan, add remaining ingredients, bring to boil, and simmer, uncovered, for approximately 15 minutes, until you have 1 cup fish stock, strained. Return the 1 cup stock to a small, clean heavy-bottomed saucepan, and reduce to 1/3 cup. Set aside.
Place egg yolks in double broiler together with reduced stock. Turn on heat to medium-low, and start whisking yolk mixture, without stopping, until thick and foamy. Continuing to whisk rapidly, add clarified butter in thin stream. (Cool with ice cube if egg mixture gets too hot.) Remove pan from heat, and add seasonings. Keep over hot water, stirring frequently, until ready to use; store in pre-warmed thermos if done ahead.
Preheat oven to 500 degrees. Butter 2 Baking pans well. Sprinkle shallots over pans. Add wine and vermouth. Cover with buttered parchment or foil, bring boil on top of stove, and then bake approximately 10 minutes or until done - but not overdone. Remove from oven.
While salmon is in oven, place 1 or 2 tablespoons butter in skillet and melt. Add chopped tomato, salt, white pepper, and a pinch or two of sugar and heat. At the same time, heat some butter and water and salt together in another skillet until boiling, add green onions, poach 1 minute, and turn heat off.
Place a fillet (that has been dried in a towel) in the center of a heated plate, and spread with Hollandaise. Place green onions vertically on either side of salmon. Spoon tomato concasse horizontally at top and bottom of salmon. Serve with or without additional vegetable on separate plate.