Kim Milan's Butter-Poached Salmon with Pan Hollandaise Sauce
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.
Ingredients needed 1 servings
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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