Lutong Pinoy – Easy to Cook Filipino Foods

Ingredients

* 1 cup while wine

* 2 cups fish stock

* 1 tablespoon lemon juice

* 1 large slice onion

* 4 Atlantic salmon cutlets 2.5 cm thick fresh dill, to garnish

Hollandaise Sauce

* 3 egg yolks

* 125g butter, melted and hot

* ½ teaspoon grated lemon rind

* 1 tablespoon lemon juice

Procedure

1. Place wine, stock, lemon juice and onion slice in a shallow pan. Bring to boil; reduce heat to simmer.
2. Place salmon cutlets in single layer in simmering stock. Poach fish gently for about 7 minutes or until dish is just cooked
3. Remove from pan; drain on paper towels. Cover fish with foil to keep warm.
4. TO Make Hollandaise Sauce: Place egg yolks in food processor; process for 10 seconds. With motor running pour hot and bubbling butter in slow stream onto egg. Discard white butter residue. Add granted lemon rind and juice; process for another 30 seconds or until sauce thickens. Serve immediately. Make 2/3 cup.
5. Arrange fish on serving plates. Serve with hollandaise sauce and garnish with fresh dill.

Note: Sauce is best made just before serving. However. It may be prepared up to 2 days in advance. Store in airtight container in refrigerator. Reheat by standing in dish placed over pan of gently simmering water. Cook salmon cutlets just before serving.

Variation: Ocean trout cutlets may be used in place of salmon. Or you may prefer to use a large salmon fillet or whole salmon, including the head. If using a whole salmon it is best to skin the fish after poaching. If serving whole salmon cold, leave in the stock until cooled; skin when cool.