Salmon a la michael

4 servings

Ingredients

Quantity Ingredient
32 ounces Fresh salmon fillets -- 8-oz
Portions
1 medium Onion -- chopped
1 Carrot -- chopped
½ bunch Parsley sprigs
3 Stalks Celery -- chopped
2 Oranges -- quartered
1 Whole Lemon -- quartered
1 Whole Lime -- quartered
1 Bay leaf
1¼ gallon Water
12 Egg yolks
1 pounds Clarified butter -- at 120 degrees
1 pinch Salt -- to taste
1 pinch Black pepper -- to taste
⅛ cup Fresh orange juice
2 tablespoons Orange zest

Directions

STEP ONE: Prepare the Citrus Court Stock-- In a large pot, lightly saute onion, carrot, and celery. Add water, bay leaf, parsley, oranges, lemon, and lime. Bring to a boil; simmer for 25 minutes and strain. Place strained stock in pan large enough to hold salmon filets. Keep liquid simmering.

STEP TWO: Prepare the Orange Hollandaise-- Whip the egg yolks with orange juice until light and frothy.

CHEF'S NOTE: The butter must be clarified and at 120-degrees for the next step.

SLOWLY add butter while constantly whipping egg mixture. Add salt and pepper to taste.

STEP THREE: Poaching the Salmon-- Place the 4 salmon filets in the simmering Citrus Court Stock. Salmon must be poached for 8 to 10 minutes. Remove from the stock and coat with the Orange Hollandaise.

Garnish with orange zest and serve.

Recipe By : Michael Stanley of The Lark and The Dove, Atlanta From: Marjorie Scofield Date: 09-30-95 (00:53) (160) Fido: Recipes

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