Baked salmon with cucumber and tarragon hollandaise recipe And Books
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Baked salmon with cucumber and tarragon hollandaise recipe and books|
So you would like to know how to make Baked salmon with cucumber and tarragon hollandaise recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
baked salmon with cucumber and tarragon hollandaise
1 salmon preferably wild weighing 23kg cleaned and scaled
a little melted butter
3 sprigs of tarragon
4 sprigs of parsley
1 glass dry white wine salt and pepper
1 cucumber peeled
1 tbsp finely chopped parsley
30g butter salt and pepper Tarragon hollandaise
4 egg yolks
4 tbsp water lemon juice or tarragon vinegar
220g unsalted butter
34 tsp chopped fresh tarragon leaves salt and pepper
Trim the fish and rub the inner cavity with a little salt.
Tuck in two sprigs of tarragon and one of parsley.
Take two large rectangles of silver foil and brush one with melted butter.
Lay the salmon on it pull up the edges then pour over the glass of wine.
Lay remaining parsley on top and season with salt and pepper.
Bring the sides of the foil up and over the salmon and seal tightly.
Seal ends then wrap salmon in the second layer of foil.
Preheat the oven to 220C/425F/Gas Mark 7.
Bake the fish for 3040 minutes until just cooked.
Transfer to a serving dish.
Skin the salmon if you want.
The cucumber can be partially prepared in advance.
Peel then cut into four pieces.
Halve each one lengthwise and remove seeds.
Slice each piece into crescents about 1/2 cm thick.
Cook in salted boiling water with a sprig of tarragon for four minutes then drain thoroughly. When the salmon is ready reheat the cucumber in the butter season and stir in the parsley. Spoon around the salmon.
Make the hollandaise quickly in the food processor when the salmon is nearly ready.
Heat the butter until it has melted and is hot but not beginning to colour.
Mix the egg yolks water salt pepper and a slug of lemon juice or vinegar in the processor until smoothly amalgamated.
Keep the blades whirring and start to add the butter in a slow trickle.
When you have incorporated about half add a little more lemon or vinegar then carry on with the butter increasing the flow slightly.
Stop pouring when you get to the cloudy sediment at the bottom.
Stir in the tarragon then taste and adjust seasoning adding more tarragon if it needs it.
Pour into a bowl and set over a pan of hot water to keep warm making sure that the base of the bowl is not in contact with the water.
Serve as soon as possible with the salmon and cucumber.
Serve with lots of new potatoes turned in butter and sprinkled with chopped parsley.
This Recipe Serves 8
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