Poached Salmon with Grapefruit Olive Oil Hollandaise Sauce

Poached Salmon with Grapefruit Olive Oil Hollandaise Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Hollandaise

  • ½

    Ruby Red grapefruit, room temperature

  • 3

    large egg yolks

  • 1

    teaspoon white-wine vinegar

  • ½

    teaspoon coarse salt

  • ¼

    teaspoon cayenne pepper, plus more for serving

  • ½

    cup mild-flavored extra-virgin olive oil, warmed up

  • Salmon

  • Zest from 1 Ruby Red grapefruit, peeled into long strips, plus ¼ cup juice

  • 1

    quart fish or chicken broth, preferably homemade or canned low-sodium

  • 1

    small red onion, cut into eighths, or 4 red cipollini onions, peeled

  • 1

    small fennel bulb, sliced lengthwise into 6 pieces, plus 2 stalks with fronds

  • ½

    teaspoon coarse salt

  • 10

    black peppercorns

  • 4

    skinless salmon fillets, preferably wild (about 4 ounces each)

  • 1

    baguette, sliced and toasted, for serving

Directions

Step 1 Hollandaise: Finely grate 3/4 teaspoon zest from grapefruit, then squeeze 1/4 cup juice; strain. Transfer zest and juice to a small saucepan with egg yolks, vinegar, salt, and cayenne. Whisk together continuously over medium heat until warmed through and slightly thickened, 2 to 3 minutes. (Do not let curdle; if mixture begins to heat too quickly, lower heat.) Slowly whisk in oil; continue whisking until thickened, about 1 minute. Remove from heat. Press plastic wrap directly on surface of hollandaise; set aside. Step 2 Salmon: Place grapefruit zest and juice in a large Dutch oven with broth, onion, fennel, salt, peppercorns, and 1 quart water. Bring to a simmer, then adjust heat as necessary to maintain broth temperature at 190 degrees on a thermometer. Cover and cook until fennel is tender, about 10 minutes. Step 3 Add fish to poaching liquid and simmer, adjusting heat as necessary to maintain broth temperature at 190 degrees on thermometer, until cooked through, about 5 minutes. Transfer salmon to serving plates alongside fennel, onion, and zest strips. Pour hollandaise over fish and garnish with cayenne. Serve with toasted baguette slices.


Nutrition

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