Poached Salmon with Hollandaise Sauce

• 1 whole salmon (5 to 6 pounds), gutted, gills removed with head and tail intact
• 2 sprigs

Wash the fish thoroughly and place the tarragon in the cavity.

Wrap the fish tightly in lengths of plastic wrap.

Place the fish in a poacher, add the court bouillon and enough water to cover.

Place the poacher on two burners over moderately high heat and cover.

When the liquid begins to bubble, reduce the heat to low and simmer slowly for 20 to 25 minutes.