Poached Salmon with Hollandaise Sauce

Most cookbooks you look up will tell you to poach salmon in a court bouillon. This is a mixture of wine and water and perhaps some sliced carrots, onion, peppercorns and a bouquet garni including a bay leaf, but I feel very strongly that a beautiful salmon is at it’s best poached gently in just boiling salted water.

The proportion of salt to water is very important. We use 1 rounded tablespoon of salt to every 1.1