Salmon/Trout Hollandaise
Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minA proper hollandaise starts with a reduction, not just egg yolks and butter thrown together.
Crushed peppercorns and white wine vinegar simmer down to about a tablespoon of concentrated, sharp liquid. That tiny amount of reduction is what gives the sauce its backbone. Without it, hollandaise tastes flat and one-note.
The sauce comes together in a double boiler. Egg yolks and the reduction get whisked until creamy and slightly thick, then softened butter goes in as a slow, thin stream while you whisk constantly. A squeeze of lemon juice at the end brightens everything.
The salmon or trout fillets steam gently over salted water for 9 to 10 minutes. Steaming keeps the fish moist and delicate, which is exactly the texture you want under a rich hollandaise.
Chef Tips
- Make sure the bowl doesn’t touch the water in the double boiler setup. Direct contact with hot water scrambles the egg yolks before the sauce has a chance to emulsify.
- Add the butter in a very thin stream. Too fast and the emulsion breaks. Patience here is everything.
- If the sauce starts to curdle, a few drops of cold water and vigorous whisking will usually bring it back together.
- Serve immediately. Hollandaise doesn’t hold well. Make it right before plating.
Variations
- Add fresh tarragon and chervil to turn this into a bearnaise sauce.
- Use lime juice instead of lemon and add a pinch of cayenne for a livelier, spicier take that pairs well with salmon.
Ingredients
Directions
Cut fillets into serving-size portions. Steam over salted water for 9 to 10 minute or until fish flakes when tested with a fork. Remove from heat. Carefully remove fish to heated platter and keep hot.
Make the sauce in a double boiler or an oven-proof bowl over a saucepan of hot water.
If using the latter method make sure that the bottom of the bowl is not touching the hot water or the sauce will set on the bottom of the bowl before it is cooked.
Place the water, crushed peppercorns and white wine vinegar in a small saucepan and reduce to about 1 tablespoon of liquid. Set aside.
Cut the butter into pieces and soften gently in a small saucepan. Remove from heat.
Whisk the egg yolks, reduced liquid and a little of the butter in the double boiler.
When the mixture becomes creamy and slightly thick, pour in the butter in a thin stream, whisking briskly. Add lemon juice and a little salt, and taste for seasoning.
Remove from the heat immediately when it is thick.
Should the sauce look as if it is curdling, add a few drops of cold water and whisk briskly for a few more minutes.
Pour the sauce over the fillets and serve.
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