Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish




Broiled Salmon With Hollandaise

Taken From: Salmon Cookbook


 



Other recipes that you may also like...

Salmon Cubes Or Steaks
Salmon Loaf
Smoked Salmon Omelettes
The most simple fish gets the biggest sauce, and the addition of the pan juices makes a bold hollandaise that stands almost by itself.

4 salmon fillets, individual serving size
2 tablespoons olive oil
Salt and pepper
3 tablespoons butter
1/2 teaspoon ground cayenne pepper (or paprika)
1 tablespoon lemon juice

FOR THE HOLLANDAISE:
1 cups (3 sticks) butter
3 large egg yolks
2 tablespoons water
1 tablespoon lemon juice
1 to 2 tablespoons of pan drippings

 

Butter the bottom of a baking dish large enough to accommodate all the fillets in a single row. Rub the fillets, top and bottom, with the olive oil. Place the fillets, skin side down, in the baking dish. Salt and pepper the fillets lightly.
In a small bowl combine the butter, cayenne and lemon juice. Cut this mixture into thin bits and place on top of the fillets. Under a broiler preheated to 500F place the fish near the top of the oven and broil without turning until the fillets take on a rich, dark color. Reduce the heat to 350F and continue cooking for a total of 10 minutes. Remove the fish and keep warm. Reserve pan drippings to add to the hollandaise.
For the hollandaise, melt the butter, without allowing it to brown, and remove it to a small pouring bowl.
Stir the egg yolks and water together and whisk the mixture in a bain marie or double boiler over low heat until the mixture begins to thicken. Remove from the heat and allow the mixture to continue thickening as you whisk. Slowly pour the butter into the egg mixture, whisking as you go to allow the butter and egg to blend into an emulsion. Slowly add the lemon juice and the pan drippings from the fish and continue whisking, returning to the heat as needed to keep the mixture warm. Serve immediately.
Top each fillet with a dollop of hollandaise and sprinkle the parsley around.


All information is © 2016
Wildtable.com and Willow Creek Press | About WildTable.com
For more information on Wildtable.com or the products featured on this website, call 1-800-850-9453 or email info@wildtable.com

Sign up for Willow Creek Press Emails