Salmon With Blackberry Hollandaise
Serves 4
For Hollandaise
- 4 egg yolks
- 2 Tbl. fresh lemon juice
- 1 1/2 sticks sweet butter (12 oz.)
- Dash salt, white pepper
For Blackberry Sauce
- 2 cups blackberries
- 1 tsp. Dijon mustard
- 1/2 tsp. garlic, minced
- 1/2 tsp. shallot, minced
- 1 lemon, juiced
- 3 Tbl. Madeira wine
For Salmon
- 1 lemon, quartered
- Fresh mint
- 2 cups white wine
- 3 cups fish stock
- (4) 6 oz. Salmon fillets
Whisk egg yolks and lemon juice in top pan of double
boiler. Place pan onto double boiler. (Water in bottom of
double boiler should be simmering, and not touching top
pan.) Whisk continuously until sauce just begins to
thicken. Remove from heat and slowly pour melted butter in
steady stream, continuing to whisk until all butter is
incorporated. Add salt and white pepper. Set aside.
In small saucepan, combine blackberries (reserving some
for garnish), mustard, garlic, shallot, lemon juice and
Madeira. Reduce by one-fourth, stirring often to keep from
scorching. Puree in a food processor; pass through a fine
sieve. Set aside one quarter of the reduction for garnish.
Fold the remaining portion into the 4-egg hollandaise.
In a fresh saucepan, combine quartered lemon and one
sprig of mint with white wine and fish stock. Bring to a
boil, then reduce to simmer. Using a spatula, carefully
place the salmon fillets in saucepan, and poach for 8-10
minutes. Remove fillets with spatula so that they retain
their shape. Spoon some Blackberry Hollandaise into the
center of each serving plate, then drizzle a thin circular
line of reserved puree. Lightly draw the back of a spoon
across it, making a scallop effect toward the outside of the
plate. Place a salmon fillet in the circle and garnish with
mint flowers or borage flowers and 3-5 whole blackberries.
Recipe from
Oregon
Raspberry & Blackberry Commission Home Page
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