Recipes

Warm poached salmon and 'never-fail hollandaise'

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Ingredients

  • 250ml/9fl oz white wine
  • 400g/14oz onions, peeled, finely chopped
  • 3 bay leaves
  • 500ml/17fl oz water or fish stock
  • salt and freshly ground black pepper, to taste
  • 700g/1lb 7oz new potatoes, preferably Jersey Royals, scrubbed
  • few sprigs fresh mint
  • 4 x 200g/7oz salmon fillets
  • 12 asparagus spears, woody ends trimmed

For the hollandaise