Poached salmon with airy hollandaise sauce

Heat the stock to the boil and poach the salmon on a low setting in about 7 minutes.

While the salmon is poaching, put a bowl on the pan and whisk the egg yolks with the vinegar in it.

Add the butter while beating. Add the dill and season with salt and pepper.

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.

Divide the spinach over plates, put the salmon on it and pour the sauce over it. Serve immediately.