Escalope of Salmon with Hollandaise Sauce

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

1 oz (25 g) unsalted butter
½ onion, cut into very thin strips

Fish course
Pescatarian

Method

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 squeez