Salmon a la michael
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 32 | ounces | Fresh salmon fillets -- 8-oz |
| Portions | ||
| 1 | medium | Onion -- chopped |
| 1 | Carrot -- chopped | |
| ½ | bunch | Parsley sprigs |
| 3 | Stalks Celery -- chopped | |
| 2 | Oranges -- quartered | |
| 1 | Whole Lemon -- quartered | |
| 1 | Whole Lime -- quartered | |
| 1 | Bay leaf | |
| 1¼ | gallon | Water |
| 12 | Egg yolks | |
| 1 | pounds | Clarified butter -- at 120 degrees |
| 1 | pinch | Salt -- to taste |
| 1 | pinch | Black pepper -- to taste |
| ⅛ | cup | Fresh orange juice |
| 2 | tablespoons | Orange zest |
Directions
STEP ONE: Prepare the Citrus Court Stock-- In a large pot, lightly saute onion, carrot, and celery. Add water, bay leaf, parsley, oranges, lemon, and lime. Bring to a boil; simmer for 25 minutes and strain. Place strained stock in pan large enough to hold salmon filets. Keep liquid simmering.
STEP TWO: Prepare the Orange Hollandaise-- Whip the egg yolks with orange juice until light and frothy.
CHEF'S NOTE: The butter must be clarified and at 120-degrees for the next step.
SLOWLY add butter while constantly whipping egg mixture. Add salt and pepper to taste.
STEP THREE: Poaching the Salmon-- Place the 4 salmon filets in the simmering Citrus Court Stock. Salmon must be poached for 8 to 10 minutes. Remove from the stock and coat with the Orange Hollandaise.
Garnish with orange zest and serve.
Recipe By : Michael Stanley of The Lark and The Dove, Atlanta From: Marjorie Scofield Date: 09-30-95 (00:53) (160) Fido: Recipes