Escalope of Salmon with Hollandaise Sauce


  • 1 oz (25 g) unsalted butter
  • ½ onion, cut into very thin strips
  • White of 1 leek, cut into very thin strips
  • 1 large carrot, cut into very thin strips (julienne)
  • Scant pint (500 ml) strained court bouillon or a half-and-half mix of white wine and water
  • 4 thin escalopes of salmon, 4 oz (110 g) each
  • Hollandaise sauce
  • 4 puff pastry shapes, to garnish
  • 4 fronds fresh fennel
  • Lemon juice
  • Salt and pepper


Melt the butter in a shallow pan, large enough to take the four escalopes at once, and gently fry the sliced onion, leek and carrot for 1-2 minutes. Add the bouillon and poach the fish for about 3 minutes - the escalopes must not be overcooked.

Place the fish on dinner plates and garnish each one with the sliced vegetables and moisten with 2 teaspoons of bouillon. Season well and squeeze over the lemon juice. Coat the salmon with hollandaise sauce and decorate with a pastry shape and a frond of fennel. Boiled new potatoes should be served separately.