Salmon with Hollandaise Sauce Recipe


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageCuisine
DishMain Ingredient
Interest Group


 Salmon trout/4 thick salmon steaks4 Pound
 Ground black pepper To Taste
 Fish stock1⁄2 Cup (8 tbs)
 White wine2 Tablespoon
 Wine vinegar3 Tablespoon
 Peppercorns6 , slightly crushed
 Bay leaf1
 Mace blade1
 Egg yolks2
 Butter4 Ounce
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3080 Calories from Fat 1458

% Daily Value*

Total Fat 164 g252.4%

Saturated Fat 71.6 g358.2%

Trans Fat 0 g

Cholesterol 1558.6 mg

Sodium 1818.6 mg75.8%

Total Carbohydrates 4 g1.5%

Dietary Fiber 0.8 g3.2%

Sugars 0.5 g

Protein 370 g740.8%

Vitamin A 109.4% Vitamin C 2.2%

Calcium 32.7% Iron 89%

*Based on a 2000 Calorie diet


Clean the salmon trout making sure all the blood is removed from the backbone and wash under the cold tap.
Do not remove scales as they give protection.
Place in a casserole, season and pour the court bouillon on to the fish with a little extra white wine if desired. (A large salmon which is too big for a casserole may be cooked between two large roasting tins if you do not have a fish kettle).
If using steaks place in the casserole and cover with the court bouillon in the same way.
Cover and cook in the oven.
Serve hot garnished with asparagus or hard-boiled egg and Hollandaise sauce.
To make the sauce: Put the vinegar, slightly crushed peppercorns, bay leaf and mace in a saucepan and reduce over a medium heat until only 1 x 15 ml spoon (1 tablespoon) remains.
Place the egg yolks in a bowl with a knob of butter and beat together.
Add the liquid and place bowl over a saucepan of hot water.
Stir all the time and gradually add remaining softened butter, a little at a time until it is all added.
A rich buttery sauce results, adjust seasoning.
A few drops of lemon juice can be added if sauce is too thick.
Do not leave the sauce over hot water or it will begin to set after it is cooked.