Salmon Hollandaise Recipe
Ingredients
| 4 salmon cutlets about 175 g (6 oz) each | ||
| Dry white wine | 60 Milliliter | |
| Potatoes | 450 Gram, scraped | |
| Mint sprig | 3 | |
| Sugar | 5 Milliliter | |
| Peas | 350 Gram, shelled | |
| Vinegar | 30 Milliliter (For the hollandaise sauce) | |
| Lemon juice | 30 Milliliter (For the hollandaise sauce) | |
| Peppercorns | 6 (For the hollandaise sauce) | |
| Bayleaf | ||
| Blade of mace | ||
| Egg yolks | 2 (For the hollandaise sauce) | |
| Butter | 100 Gram, softened (For the hollandaise sauce) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
First start to prepare the hollandaise sauce.
Put the vinegar, lemon juice, peppercorns, bayleaf and blade of mace in a small pan and simmer for about 5 minutes until reduced to about 15 ml (1 tbsp).
Strain the mixture into a basin which is standing over a pan of hot (not boiling) water.
Have ready the egg yolks and butter.
Butter four pieces of foil and put a salmon cutlet on each.
Sprinkle with salt and pepper and put about 15 ml (1 tbsp) wine over each.
Wrap into neat parcels.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Stand the parcels of fish on the trivet.
Put the potatoes in a vegetable separator, sprinkle with salt and put a few sprigs of mint with them.
Stand the separator on thefish parcels in the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 3 minutes.
Reduce pressure quickly.
Put the peas in a vegetable separator, sprinkle with salt, sugar and add a sprig of mint.
Place separator in the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for a further 3 minutes.
Meanwhile finish the hollandaise sauce.
Put the pan of hot water containing the basin of spiced vinegar over the heat, and bring the water to just below boiling point.
While it is heating, whisk the egg yolks into the vinegar.
As the mixture thickens, gradually whisk in the butter in small pieces.
The sauce should be thick and fluffy.
Adjust the seasoning.
Reduce the pressure in the cooker quickly.
Remove the fish and undo the foil.
Serve the salmon on a hot plate with the juices poured over and the peas and potatoes arranged round it.
Serve the hollandaise sauce separately.
Put the vinegar, lemon juice, peppercorns, bayleaf and blade of mace in a small pan and simmer for about 5 minutes until reduced to about 15 ml (1 tbsp).
Strain the mixture into a basin which is standing over a pan of hot (not boiling) water.
Have ready the egg yolks and butter.
Butter four pieces of foil and put a salmon cutlet on each.
Sprinkle with salt and pepper and put about 15 ml (1 tbsp) wine over each.
Wrap into neat parcels.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Stand the parcels of fish on the trivet.
Put the potatoes in a vegetable separator, sprinkle with salt and put a few sprigs of mint with them.
Stand the separator on thefish parcels in the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 3 minutes.
Reduce pressure quickly.
Put the peas in a vegetable separator, sprinkle with salt, sugar and add a sprig of mint.
Place separator in the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for a further 3 minutes.
Meanwhile finish the hollandaise sauce.
Put the pan of hot water containing the basin of spiced vinegar over the heat, and bring the water to just below boiling point.
While it is heating, whisk the egg yolks into the vinegar.
As the mixture thickens, gradually whisk in the butter in small pieces.
The sauce should be thick and fluffy.
Adjust the seasoning.
Reduce the pressure in the cooker quickly.
Remove the fish and undo the foil.
Serve the salmon on a hot plate with the juices poured over and the peas and potatoes arranged round it.
Serve the hollandaise sauce separately.
Chef
