Poached Salmon With Hollandaise

In a heavy pan on medium heat, add the two tablespoons of salt to one gallon of water. Bring to a light boil. Place salmon and 1/2 of a lemon in the water.

Place a metal bowl on top of the pan containing the salmon. In the bowl, place the three tablespoons of hot water, the egg yolks, Tabasco sauce and the juice from the remaining lemon half. Stir with a fine whip until yolks start to thicken. Still stirring, slowly add 1/2 cup of the clarified butter. If the sauce thickens too much, slowly add more hot water until desired consistency.

Remove from heat and add remaining 1/2 cup of butter. Stir until incorporated. Take salmon filet out of water after 6 minutes. Top immediately with hollandaise.

This recipe yields 2 servings.