Chive Hollandaise and Poached Salmon Fillet

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Chive Hollandaise and Poached Salmon Fillet is a classic dish that combines the rich, creamy flavors of hollandaise sauce with the delicate texture of perfectly poached salmon. This dish is popular in fine dining and can be served for special occasions or a sophisticated weeknight dinner.

Ingredients

  • 4 salmon fillets
  • 2 tablespoons white wine vinegar
  • 4 eggs
  • 1 cup unsalted butter
  • 1 bunch fresh chives, chopped
  • Salt and pepper to taste

Preparation of Poached Salmon

Begin by filling a large skillet or saucepan with water. Add the white wine vinegar and a pinch of salt. Bring the water to a gentle simmer. Carefully place the salmon fillets into the simmering water. Cook for about 10 minutes or until the salmon is opaque and flakes easily with a fork. Remove the fillets and set aside.

Making the Chive Hollandaise

To prepare the hollandaise, start by melting the butter gently until it is warm. In a heatproof bowl, whisk the eggs until well combined. Place the bowl over a pot of simmering water (double boiler) and slowly add the melted butter while whisking continuously. Keep whisking until the sauce thickens. Remove from heat and stir in the chopped chives, salt, and pepper.

Serving

Place the poached salmon fillets on serving plates. Spoon the warm chive hollandaise generously over each fillet. Garnish with additional chopped chives if desired. Serve immediately with your favorite side dishes such as steamed vegetables or roasted potatoes.

Tips for Success

  • Use fresh eggs for the hollandaise to ensure the best flavor and texture.
  • Maintain a gentle simmer when poaching the salmon to prevent overcooking.
  • Chop the chives finely for a more delicate flavor distribution.