SALMON WITH BLACKBERRY HOLLANDAISE
Serves 4
INGREDIENTS
For Hollandaise:
4 egg yolks
2 Tbl. fresh lemon juice
1 1/2 sticks sweet butter (12 oz.)
dash salt, white pepper
For Blackberry Sauce:
2 cups blackberries
1 tsp. Dijon mustard
1/2 tsp. garlic, minced
1/2 tsp. shallot, minced
1 lemon, juiced
3 Tbl. Madeira wine
For Salmon:
1 lemon, quartered
fresh mint
2 cups white wine
3 cups fish stock
(4) 6 oz. salmon fillets
DIRECTIONS
For Hollandaise:
Whisk egg yolks and lemon juice in top pan of double boiler. Place pan onto double boiler. (Water in bottom of double boiler should be simmering, and not touching top pan.) 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. Set aside.
For Blackberry Sauce:
In small saucepan, combine blackberries (reserving some for garnish), mustard, garlic, shallot, lemon juice and Madeira. Reduce by one-fourth, stirring often to keep from scorching. Puree in a food processor; pass through a fine sieve. Set aside one quarter of the reduction for garnish. Fold the remaining portion into the 4-egg 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 8-10 minutes. Remove fillets with spatula so that they retain their shape.
Spoon some Blackberry Hollandaise into the center of each serving plate, then drizzle a 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 mint flowers or borage flowers and 3-5 whole blackberries.
This recipe adapted from THE NEW ARK COOKBOOK by Jimella Lucas and Nanci Main, chef/owners of The Ark restaurant, Nahcotta, Washington
Oregon Raspberry & Blackberry Commission - www.oregon-berries.com/
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