Poached Salmon with Grapefruit Olive Oil Hollandaise Sauce

By courtneyepowell

Ingredients

• Hollandaise
• 1/2 Ruby Red grapefruit, room temperature
• 3 large egg yolks
• 1 teaspoon white-wine vinegar
• 1/2 teaspoon coarse salt
• 1/4 teaspoon cayenne pepper, plus more for serving
• 1/2 cup mild-flavored extra-virgin olive oil, warmed up
• Salmon
• Zest from 1 Ruby Red grapefruit, peeled into long strips, plus 1/4 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
• 1/2 teaspoon coarse salt
• 10 black peppercorns
• 4 skinless salmon fillets, preferably wild (about 4 ounces each)
• 1 baguette, sliced and toasted, for serving

Preparation

Step 1

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.