Title: Salmon a la Michael
Categories: American
Yield: 4 Servings

32 oz Fresh salmon fillets -- 8-oz
Portions
1 md Onion -- chopped
1 Carrot -- chopped
1/2 bn Parsley sprigs
3 Stalks celery -- chopped
2 Oranges -- quartered
1 Whole lemon -- quartered
1 Whole lime -- quartered
1 Bay leaf
1 1/4 ga Water
12 Egg yolks
1 lb Clarified butter -- at
120 Degrees
1 pn Salt -- to taste
1 pn Black pepper -- to taste
1/8 c Fresh orange juice
2 tb Orange zest

STEP ONE: Prepare the Citrus Court Stock-- In a large pot, lightly saute
onion, carrot, and celery. Add water, bay leaf, parsley, oranges, lemon,
and lime. Bring to a boil; simmer for 25 minutes and strain. Place strained
stock in pan large enough to hold salmon filets. Keep liquid simmering.

STEP TWO: Prepare the Orange Hollandaise-- Whip the egg yolks with orange
juice until light and frothy.

CHEF'S NOTE: The butter must be clarified and at 120-degrees for the next
step.

SLOWLY add butter while constantly whipping egg mixture. Add salt and
pepper to taste.

STEP THREE: Poaching the Salmon-- Place the 4 salmon filets in the
simmering Citrus Court Stock. Salmon must be poached for 8 to 10 minutes.
Remove from the stock and coat with the Orange Hollandaise. Garnish with
orange zest and serve.

Recipe By : Michael Stanley of The Lark and The Dove, Atlanta

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip