Seared Atlantic Salmon Filet with Classic Hollandaise
Preparation Time: 30 minutes
3 egg yolks
1 tsp wine vinegar
pinch of fresh ground black pepper
1/2 cups warm clarified butter
1 1/2 Tbl lemon juice
1/4 tsp salt
pinch cayenne pepper
6 - 4 to 6 oz salmon filets, bones removed
1 Tbsp butter
1 Tbsp vegetable oil
In the top half of a small double boiler, beat egg yolks, wine vinegar and black pepper.
Place over very hot (not boiling) water and whip constantly to prevent scrambling of the eggs. Cook until the egg yolks become of a sauce consistency.
Remove from heat. Place double boiler on a damp towel to keep in place. Whip in clarified butter in a slow stream, whipping constantly to prevent sauce from breaking.
Whip in lemon juice, salt and cayenne to taste. Hold warm for service.
In a heavy skillet, heat butter and oil to medium high. Brown salmon well on both sides (about 2-3 minutes per side).
Season and serve with warm Hollandaise sauce.
Complementary Wines: Pinot Grigio, Riesling
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