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Poached salmon, fennel salad, grapefruit hollandaise
This quick and easy recipe is a classic pairing of hollandaise and fish, with a light salad. We’re using grapefruit as a twist to lighten the dish and make it stand out. Grapefruit is perfectly ripe between November and May.
SERVES
2
TO
3
Ingredients
- 2 salmon filets (150 grams each)
- 1 head of fennel
- 1 grapefruit
- 1/2 bunch chives, chopped
- 12 cherry tomatoes, halved
- 3 egg yolks
- 3/4 cup melted butter
- 1 teaspoon cayenne
- 1 teaspoon white wine vinegar
- Olive Oil
- Salt
- Pepper
- 4 liters water
Directions
- Start by making the fennel salad. First removed the fennel fronds and putting to the side for garnish. Using a mandolin, or thinly slicing, use only the first top half of the fennel and put aside using the bottom for the poaching liquid.
- Dress the salad with the juice of half a grape fruit, chives, tomatoes, salt, pepper, olive oil and put aside.
- To make the hollandaise, place the egg yolks, juice of half a grape fruit, vinegar, cayenne, salt in a blender and blend until incorporated. Blenders ensure the hollandaise will not separate.
- Slowly drizzle the butter, making sure it is not too hot to curdle the egg to emulsify. Put aside and keep warm.
- Bring the water up to a low simmer with the bottom half of the fennel and the leftover half grapefruit used to make the salad. DO NOT BOIL to gently cook the fish and not let it break apart.
- Poach the salmon for five to seven minutes until cooked.
- Place salmon on a plate with edges in order to catch the hollandaise, drizzle hollandaise over fish and garnish on top with the fennel salad. Perfect for an afternoon lunch or light dinner.
