Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 egg yolks
- 2 tablespoons fresh lemon juice
- 1½ sticks sweet butter
- ½ teaspoon salt
- ½ teaspoon white pepper
- 2 cups blackberries
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon shallot, minced
- 1 lemon, juiced
- 3 tablespoons madeira wine
- 1 lemon quartered
- fresh mint
- 2 cups white wine
- 3 cups fish stock
- 4 salmon fillets
Directions
Whisk egg yolks and lemon juice in top pan of double boiler.
Place pan onto double boiler with water.
Whisk continuously until sauce just begins to thicken.
Remove from heat and slowly pour melted butter in steady stream continuing to whisk until all butter is incorporated.
Add salt and white pepper.
In small saucepan combine blackberries reserving some for garnish, mustard, garlic, shallot, lemon juice and wine.
Reduce by one-fourth stirring often to keep from scorching.
Puree in a food processor then pass through a fine sieve.
Set aside one quarter of the reduction for garnish.
Fold the remaining portion into the hollandaise.
In a fresh saucepan combine quartered lemon and one sprig of mint with white wine and fish stock.
Bring to a boil then reduce to simmer.
Using a spatula carefully place the salmon fillets in saucepan and poach for 10 minutes.
Remove fillets with spatula so that they retain their shape.
Spoon some blackberry hollandaise into center of each serving plate then drizzle thin circular line of reserved puree.
Lightly draw the back of a spoon across it making a scallop effect toward the outside of the plate.
Place a salmon fillet in the circle and garnish with whole blackberries.
Category:Cathy's Recipes
Category:Salmon Recipes
Category:Blackberry Recipes
Category:Egg yolk Recipes
Category:Madeira Recipes
Category:White wine Recipes
Category:Fish stock Recipes