s SALMON POACHED IN BEER WITH HOLLANDAISE SAUCE ****
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s SALMON POACHED IN BEER WITH HOLLANDAISE SAUCE ****
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Ingredients
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Instructions Instructions: *** 5-25-2010 very good *** By Bill J. Grossman, M.D. "Cape Cod Diet" Ingredients: Salmon filets or steaks (1/2 lb. per person) 1 can of beer 1 tbs. capers Juice of 1 lime 1 Tsp. garlic salt 1 tbs. parsley, chopped Directions: Place salmon in poacher and add beer to the proper level. Do not completely cover the fish with liquid, or it might disintegrate. Then sprinkle with lime juice, capers, garlic salt and parsley. Cover and heat until the beer is steaming, and then poach for 15 minutes. Poached salmon goes great with the Hollandaise. Hollandaise Sauce: 1/8 lb. butter 1/2 tsp. salt 1/2 tsp. fresh lemon juice 3 egg yolks Directions: Clarify the butter on a low heat in a small saucepan, and be careful not to let it burn. Pour the clear part into a small bowl. Separate the yolks from the eggs and throw out the egg whites. Mix the yolks well with a fork or whisk and place in a small bowl. Cook the Hollandaise sauce in a double broiler. You have 5 minutes to do this. Pour the clarified butter into the double broiler on a low flame while folding in the egg yolks, 1/2 tsp. salt and 1/2 tsp. fresh lemon juice. The tricky part is that you have to use your whisk or fork with your right hand constantly beating the mixture to make sure the eggs and lemon juice do not coagulate or cause the butter to curdle. As soon as you have a yellow creamy uniform hot sauce take it off the heat and put it in a bowl. For more information, go to www.capecoddiet.com Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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