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Poached Salmon Steak with Hollandaise Sauce (Dame de Saumon

ingredients

serves 10
10 x 150 g salmon steaks
2 litres court-bouillon
30 plain boiled potatoes
1/2 cucumber
1/2 picked parsley
2 lemons
600 ml Hollandaise Sauce

method

1. Place the prepared salmon steaks into the simmering court-bouillon and allow to cook for 7 minutes.

2. Remove from the cooking liquid, drain and remove the skin and centre bone.

3. Dress on a serving dish with a little of the cooking liquid. Garnish with slices of the lemon, picked parsley and plain boiled potatoes.

4. Serve with a dish of the sliced, peeled cucumber and the Hollandaise Sauce in a sauceboat.

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