| Ingredients:
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1 piece Salmon Fillet, skinless and boned
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1 C White Wine
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2 ozs. Butter, melted
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¼ C Water or Fish Stock
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Instructions:
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1. Combine wine, butter and water or stock together in sauté pan to create poaching liquid for the salmon.
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2. Heat to high a boil over high heat, lower heat and simmer.
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3. Add salmon and cook covered for about 8-10 minutes.
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4. Remove Salmon to service platter and present napped with Hollandaise Sauce. |