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Poached Salmon with Hollandaise Sauce

2 or 3 lbs salmon fillets
6 cups chicken stock
1 dried dill blossom or 1/4 tsp dill weed
1 shallot, minced (optional)
1 recipe Cuisinart Hollandaise Sauce

Place the salmon in a fish poacher or enamel roasting pan and add
the chicken stock and dill and shallot if desired. Poach in the
oven at 350 degrees until done.

Remove fish to a serving platter, garnish with parsley and serve
with a boat of Hollandaise Sauce.

Cuisinart Hollandaise Sauce

1 1/2 cup butter
3 large egg yolks
1/2 tsp dry mustard
1/4 tsp freshly ground pepper
2 Tbsp fresh lemon juice

Melt butter in a saucepan over low heat. Insert metal blade and
add egg yolks, mustard, and pepper to work bowl. Process for 90
seconds. When butter is melted, increase heat and bring to boil,
but do not let it brown. With processor running, slowly dribble
hot butter through feed tube from a large spoon. Sauce will thicken
to consistency of mayonnaise. When all butter has been incorporated,
add lemon juice and pulse to mix. Taste and adjust seasoning.
Serve while still warm.


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1 of 2 people found the following review helpful:
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What's Not To Love!!!, November 18, 2004 - 12:15 AM
Reviewer: FaireMaiden from Flagstaff, Arizona USA
Well, since I somehow lost my Cuisinart cookbook moving from southern California to Flagstaff, Arizona recently, I was frantic to find the hollandaise sauce recipe for the Cuisinart... especially since the salmon was already poaching... *lol* This recipe is so EASY... poaching the salmon could not be quicker... and making the hollandaise quicker still... And the taste is to die for... I served herbed rice and steamed asparagus with the salmon and hollandaise... This meal is always a hit, no matter who I serve it to... *vbs* Thanks for having it posted here... I appreciate it everso... *vbs*

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