Poached Salmon with Hollandaise Sauce
- 1 Salmon Steak
- Freshly Ground Black Pepper
- 125ml of Water
For the sauce:
- 3 tablespoons of Udo’s Choice Ultimate Oil Blend
- 1 Egg Yolk
- 1 tablespoon of Warm Water
- Pinch of Salt
- Pinch of Paprika
Season your salmon and put it in a deep oven proof tray. Add the water and cover it with aluminium foil and place it in a pre-heated oven (175°C / Gas Mark 4) for around 30 minutes.
To prepare the sauce: Boil a pot of water (when it is boiled turn off the heat). Put the egg yolk in a small bowl and whisk it over the hot water (the bowl must not touch the water). When the egg yolk is nearly double in size add your oil one spoon at a time. Then add the warm water. Whisk it but do not overheat your sauce - it must be tepid (slightly warm) - that way Udo’s Oil won’t cook and will keep all the amazing benefits in.
To serve: Finish with salt and paprika and serve next to your salmon.