Kim Milan's Butter-Poached Salmon with Pan Hollandaise Sauce

Name: Kim Milan's Butter-Poached Salmon with Pan Hollandaise Sauce
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 salmon fillet (index-finger thickness); 50g butter; 1 egg yolk; 1/2 tsp sherry vinegar; 2 cardamom pods; 1 clove; a pinch of chives; a pinch of salt; a pinch of pepper; 50ml water

A premium salmon dish featuring salmon gently cooked in low-temperature butter-water and finished with a hollandaise sauce made directly in a pan without a bain-marie.

20 min Difficulty Normal Meat & mains

Main ingredients

salmon butter egg sherry vinegar cardamom clove chives salt pepper

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salmon butter egg sherry vinegar cardamom clove chives salt pepper

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Quick recipe

Cooking tips

If the butter water boils vigorously, the salmon will lose moisture and become dry, so if the pan gets too hot, briefly remove it from the heat to control the temperature.
When making hollandaise sauce, tilt the pan to control the heat and whisk quickly to prevent the egg from scrambling.
Instead of sherry vinegar, you can use lemon juice to create a bright and savory sauce.

Recommended for

Those who want to recreate restaurant-style moist, flaky salmon steak at home.
Those who want to learn a foolproof tip for making hollandaise sauce in a pan without a bain-marie.
Those preparing a main dish for a special occasion or home party.

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