Free Recipe Salmon a la Michael

Recipe Type: A Recipes

Recipe Preparation: boil

Cooking Ingredients for Salmon a la Michael Recipe

32 oz Fresh salmon fillets – 8-oz
Portions
1 md Onion – chopped
1 Carrot – chopped
1/2 bn Parsley sprigs
3 Stalks celery – chopped
2 Oranges – quartered
1 Whole lemon – quartered
1 Whole lime – quartered
1 Bay leaf
1-1/4 ga Water
12 Egg yolks
1 lb Clarified butter – at
120 Degrees
1 pn Salt – to taste
1 pn Black pepper – to taste
1/8 c Fresh orange juice
2 tb Orange zest

Salmon a la Michael Preparation

STEP ONE: Prepare the Citrus Court Stock- In a large pot, lightly saute onion, carrot, and celery. Add water, bay leaf, parsley, oranges, lemon, and lime. Bring to a boil; simmer for 25 minutes and strain. Place strained stock in pan large enough to hold salmon filets. Keep liquid simmering. STEP TWO: Prepare the Orange Hollandaise- Whip the egg yolks with orange juice until light and frothy. CHEF”S NOTE: The butter must be clarified and at 120-degrees for the next step. SLOWLY add butter while constantly whipping egg mixture. Add salt and pepper to taste. STEP THREE: Poaching the Salmon- Place the 4 salmon filets in the simmering Citrus Court Stock. Salmon must be poached for 8 to 10 minutes. Remove from the stock and coat with the Orange Hollandaise. Garnish with orange zest and serve. Recipe By : Michael Stanley of The Lark and The Dove, Atlanta From: Date: 05/28

Cooking Temperature:

Recipe Serves: 4

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