CookEat Recipe
Salmon Hollandaise
Three salmon slices baked under buttered paper with separate fish-liquor Hollandaise. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1517. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Embed No279 once including its missing printed pepper/lemon inputs; use pasteurized yolk in emulsion. Verify thickest salmon70°C beyond 5+25 guide; buttered parchment and clean hot platter replace historical food-contact napkin. Fish-liquor spoonful must be safely boiled/handled. Limites : Slice thickness, fish liquor recovery, No279 final yield and emulsification stability unknown. Modern food safety: use only commercially pasteurized egg products suitable for this uncooked use according to the manufacturer; follow labelled handling, keep cold preparations refrigerated at 4°C or colder and serve promptly. If a suitable product is unavailable, do not substitute untreated raw egg. Alcohol is not pasteurization. Texture and finished yield remain unmeasured.
Method
Steps
Step 1
Arrange THREE 3/4-lb salmon slices in pan with HALF OUNCE butter, HALF GILL wine, ONE GILL water, juice QUARTER lemon, TWO parsley branches, TSP salt and TWO saltspoons white pepper. Cover with lightly buttered parchment, boil range FIVE MINUTES and bake printed TWENTY-FIVE MINUTES as guide to fish70°C.
Step 2
No279 Hollandaise ONCE: gently reduce ONE LIGHT TBSP crushed white pepper with FOUR TBSP vinegar, ONE GOOD TSP lemon juice and four parsley/four chervil leaves to half; strain. Whisk in identified pasteurized yolk, then gradually emulsify ONE GILL warm melted butter and season with No279 salt/cayenne. Press finished emulsion through clean cloth into a sauce bowl ONCE, then measure actual warm output.
Step 3
Lift salmon onto clean hot dish and remove spinal bones. Measure TWO TBSP safe hot fish liquor from pan, whisk into actual prepared No279 ONCE, place sauce in separate bowl. Garnish fish with unquantified parsley and serve fish and sauce separately.
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