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Poached Salmon With Hollandaise Sauce


  • Salt

  • 1.5 kg Salmon cut into a section, not a salmon steak, nor filleted


  • 1.

    Choose a saucepan which will just fit the chunk of salmon you have.

  • 2.

    Half fill with measured salted water (using 1 tbsp salt to every 1.2l (2 pints) of water), bring to the boil and add the piece of fish.

  • 3.

    Bring back to the boil and simmer gently for 20 mins.Then turn off the heat and allow to sit in the water for a further 5 mins.

  • 4.

    To serve, pull off the skin and with a fish slice, ease some salmon off the bone (it will not come off the bone if it is not cooked) and put it on the plate, serve with hollandaise sauce*, new potatoes, asparagus , or peas and a green salad.

  • 5.

    *see seperate recipe for hollandaise sauce)

  • 6.

    NOTE: It will be good in a warming oven,covered,for about 20mins.

  • 7.

    You need to give about 4-6oz fish per person for main course (don’t forget salmon is quite rich). So when buying the piece of fish with the bone allow 8oz per person.

  • 8.

    Only take off the skin when you are ready to serve,doing so too early will result in dry salmon.

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