Poached Salmon with Hollandaise Sauce

Place the salmon in a fish poacher or enamel roasting pan and add the chicken stock and dill and shallot if desired. Poach in the oven at 350 degrees until done. Remove fish to a serving platter, garnish with parsley and serve with a boat of Hollandaise Sauce. Cuisinart Hollandaise Sauce 1 1/2 cup butter 3 large egg yolks 1/2 tsp dry mustard 1/4 tsp freshly ground pepper 2 Tbsp fresh lemon juice Melt butter in a saucepan over low heat. Insert metal blade and add egg yolks, mustard, and pepper to work bowl. Process for 90 seconds. When butter is melted, increase heat and bring to boil, but do not let it brown. With processor running, slowly dribble hot butter through feed tube from a large spoon. Sauce will thicken to consistency of mayonnaise. When all butter has been incorporated, add lemon juice and pulse to mix. Taste and adjust seasoning. Serve while still warm.