Poached Salmon With Orange Hollandaise Sauce
Ingredients (4 servings)
| Amount | Measure | Name |
|---|---|---|
| 4 | pc | Salmon fillet, skin removed (60g portions) |
| 65 | ml | Orange juice |
| 30 | ml | Orange zest Blanched |
| 30 | g | KNORR Classical Hollandaise Sauce 6 x 800 GR |
preparation
1. Prepare KNORR Hollandaise Sauce according to package instructions but substitute 2 oz. (60ml) of water with 2 oz. (60ml) orange juice.
2. Poach salmon in a fish stock and drain.
3. Arrange on heated plates and top with orange hollandaise. Garnish with blanched orange zest.
