Poached Salmon Steak with Hollandaise Sauce
Ingredients
- 10 salmon steaks each weighing about 5 1/3 oz
- 4 pints court-bouillon
- 30 plain boiled potatoes
- 1/2 cucumber
- 1/2 picked parsley
- 2 lemons
- 1 pint Hollandaise Sauce
Instructions
- Place the prepared salmon steaks into the simmering court-bouillon and allow to cook for 7 minutes.
- Remove from the cooking liquid, drain and remove the skin and centre bone.
- Dress on a serving dish with a little of the cooking liquid. Garnish with slices of the lemon, picked parsley and plain boiled potatoes.
- Serve with a dish of the sliced, peeled cucumber and the Hollandaise Sauce in a sauceboat.
Calories: 846 kcal
Carbohydrates: 119 g
Protein: 44 g
Fat: 22g
Saturated Fat: 4 g
Cholesterol: 87 mg
Sodium: 1108 mg
Potassium: 3477 mg
Fiber: 15 g
Sugar: 7 g
Vitamin A: 496 IU
Vitamin C: 138 mg
Calcium: 102 mg
Iron: 6 mg