Fish On by Ingrid Baier

Author:Ingrid Baier
Language: eng
Format: mobi, epub
ISBN: 9781926971162
Publisher: Touchwood Editions
Published: 2010-12-31T21:00:00+00:00

Hollandaise Sauce

3 large egg yolks (plus 1 spare egg just in case), at room temperature

1 Tbsp plus 1 tsp (20 mL) lemon juice, at room temperature

1 Tbsp (15 mL) tepid water

½ cup (125 mL) unsalted butter

½ tsp (2 mL) salt

pinch cayenne pepper

Smoked Salmon Benedict

4 English muffins

8 oz (250 g) smoked salmon

8 eggs

1 recipe Hollandaise Sauce

8 sprigs parsley, for garnishing

Hollandaise Sauce

1. Mix the lemon juice and water in a small dish and set it aside. In a glass measuring cup, melt the butter on low in the microwave, about 1 to 2 minutes, depending on your microwave. The butter must be less than 180°F (82°C) when you add it to the egg or the yolks will scramble. The side of the measuring cup should feel warm to the touch, but not hot (use a candy thermometer if you’re worried).

2. Prepare a double boiler: fill the bottom pan with enough water so that the top pan sits above the water, not in the water. Bring the water to a simmer, not a boil.

3. Add the egg yolks and lemon juice/water mixture to the upper pan and hand-whisk until the mixture gets frothy.

4. Add the warm butter to the eggs, 1 tablespoon (15 mL) at a time, hand-whisking constantly until the sauce thickens.

5. As soon as the sauce starts to thicken, remove the entire pan from the heat and whisk in the salt and cayenne pepper. Set the sauce aside while will you prepare the muffins but give it a stir every few minutes—it will keep for up to an hour.

Smoked Salmon Benedict

1. Split the English muffins into halves and arrange in single layer on a cookie sheet, ready for broiling. Flake the salmon into a small bowl and set aside while you poach the eggs.

2. Poach the eggs. As soon as the eggs are in the water, begin toasting the English muffins under the broiler. When toasted to your preference, remove from the oven and layer each muffin half with 1 oz (30 g) smoked salmon and toast again until the fish is warmed through, about 1 minute.

3. Remove the eggs from the poaching water and drain on paper towels. Remove the salmon-topped English muffins from the broiler, and top each half with 1 egg.

4. Briefly whisk the Hollandaise Sauce before spooning it liberally over each egg. Garnish with parsley sprigs and serve immediately.

Serves 4.

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