Basic hollandaise
This sauce, from Gordon Ramsay, takes some time to prepare, but think of it as a workout with a whisk
Poached salmon with pink grapefruit & basil sauce
- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Serves 6
Skip to ingredients
- 1 pink grapefruit
- 1batch hollandaise sauce(see 'Goes well with' below)
- 8large leaves fresh basilfinely shredded
- 2 bay leaves
- 3sprigs fresh thyme
- ½ small onionsliced
- 3 tbsp winevinegar
- 4 skinned salmon fillets(about 120g each)
Nutrition: per serving
- kcal735
- fat68g
- saturates36g
- carbs3g
- sugars0g
- fibre1g
- protein27g
- salt0.17glow
Method
step 1
Top and tail the grapefruit, then slice off the peel and pith. Cut through the membranes to release fine segments. Catch these in a bowl, along with any juice. Stir the segments into the hollandaise along with a few tbsp of juice and the basil. Set aside.
step 2
Boil 1 litre water in a wide shallow pan with the herbs, onion, vinegar and seasoning for 5 mins. Put in the salmon, pour over extra water to cover and poach gently until just firm, about 7 mins. Remove and drain, then place on plates. Spoon over the sauce and serve with a green salad and potatoes.
