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KASM75
Poached salmon with airy hollandaise sauce
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Ingredients
Directions
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Heat the stock to the boil and poach the salmon on a low setting in about 7 minutes.
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While the salmon is poaching, put a bowl on the pan and whisk the egg yolks with the vinegar in it.
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Add the butter while beating. Add the dill and season with salt and pepper.
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Remove the bowl from the pan as soon as the sauce thickens and take the salmon out of the stock. Add the spinach to the broth and blanch for 2 minutes.
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Divide the spinach over plates, put the salmon on it and pour the sauce over it. Serve immediately.
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Nutrition
745Calories
Fat102% DV66g
Protein68% DV34g
Carbs1% DV2g
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