OCEAN TROUT/SALMON WITH LIME AND LEMON GRASS HOLLANDAISE
This is a wonderful super quick, healthy meal (well I suppose the hollandaise is not the best but the fish is:) ) I must say I prefer this with salmon as I find trout quite full of fine bones, when I went to the supermarket to get the fish for this recipe, trout happened to be on special, so take your pick. This is a very different tasting hollandaise quite more citrusy than regular, I enjoy it but I know that it would not be everyones taste. If you are not used to cooking with these ingredients, please try, but just know they are quite different in taste, people that do cook with them will know what I mean. I think this hollandaise adds a wonderful twist on traditional and I love the citrus flavours paired with the fish, I served mine over spinach, but you can serve it with wild rice or any vegetable you choose.
Provided by The Flying Chef
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine lemon grass, shredded lime leaves, rind and juice in a saucepan, bring to the boil, reduce heat simmer, uncovered, until liquid is reduced to 1 Tablespoon.
- Strain through a fine sieve into a medium heatproof bowl, cool 10 Min's, discard solids.
- Set bowl over saucepan of simmering water, do not allow water to touch the base of the bowl, add egg yolk to juice mixture, whisk over heat until thickened.
- Remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened. (If sauce is too thick a tablespoon of hot water can be added.) stir in finely chopped kaffir lime leaves.
- Meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise. I prefer to cook my fish skin side down first and really get a nice crisp skin on it.
Nutrition Facts : Calories 517.1, Fat 48.8, SaturatedFat 27.7, Cholesterol 294.9, Sodium 52.5, Carbohydrate 2, Fiber 0.1, Sugar 0.4, Protein 18.7
POACHED SALMON WITH HOLLANDAISE SAUCE
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Provided by luna
Categories World Cuisine Recipes European French
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
- Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
- Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
- When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
- To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.
Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g
SALMON WITH TARRAGON HOLLANDAISE
Impress your other half with this 20 minute supper that takes little effort (but don't tell them that!)
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
- Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
- Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.
Nutrition Facts : Calories 327 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.18 milligram of sodium
SALMON WITH TANGERINE-LEMON HOLLANDAISE SAUCE
You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Combine tangerine and lemon juices in a bowl. Whisk egg yolks and water in a heatproof bowl, and place over a pan of simmering water. Whisk until mixture foams and begins to thicken, 1 minute. Add half the citrus juice. Cook, whisking, until thickened slightly.
- Puree yolk mixture, remaining citrus juice, the zest, vinegar, 1/4 teaspoon salt, and the cayenne in a blender. Reduce speed to low, and add butter in a slow, steady stream. Set sauce aside.
- Cut salmon in half lengthwise, and then cut each half crosswise into 3 pieces (about 2 inches wide). Gently pound between parchment so that all pieces are about 1/4 inch thick. (Salmon can be covered and refrigerated 3 hours).
- Heat a large nonstick skillet over medium-high heat. Season skinned side of salmon with salt and white pepper. Working in batches if needed, cook for 30 seconds. Flip and cook to the desired doneness, about 30 seconds for medium-rare. Place on a platter. Spoon sauce on top; garnish with citrus rounds. Serve remaining sauce on the side.
GRILLED SALMON WITH LEMON GRASS HOLLANDAISE
Steps:
- 1) Finely slice lemon grass and lime leaves crosswise. Zest one lime, Squeeze 1/3 c juice from limes 2) Combined lemon grass and lime leaves with juice in a glass measuring cup. Microwave x 1 min. Push down solid and keep microwaving x 30 sec until liguid reduced by half. Strain and discard solids 3) Head butter until melted. Place egg yolks and milk in blender and whirl briefly. Add half of hot butter while whirling. Whirl in 1 tsp of lime juice, cayenne and then remaining butter 4) Grill salmon (a little melted butter) 5) Serve with lemon hollandaise and lime zest. Garnish with extra lime leaves
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