Poached Atlantic Salmon with Hollandaise Sauce

Preparation time: 20 minutes
Total cooking time: 10 minutes
Serves 4

4 Atlantic Salmon cutlets, 2.5 cm (1 inch) thick
1 cup white wine
2 cups fish stock
1 tbsp lemon juice
1 large of onion
Fresh dill, to garnish

Hollandaise sauce
3 egg yolks
125 g butter, melted and hot
1/2 tsp grated lemon rind
1 tbsp lemon juice

In a shallow pan, place wine, lemon juice and onion and bring to boil
Reduce heat to simmer
Place salmon cutlets in a single layer in the simmering stock
Poach the fish gently for about 7 minutes, or until just cooked
Remove fish and drain on crumpled paper, cover to keep warm
Hollandaise sauce: In food processor beat egg yolks for 10 seconds
With motor running, pour hot and bubbling butter in slow stream onto egg
Discard any white residue
Add the lemon rind and juice and process for another 30 seconds, or until the sauce thickens.

Serve immediately.

Arrange the fish on the serving dish, serve with hollandaise sauce and garnish with dill