Instructions Checklist
  • Hollandaise: Finely grate 3/4 teaspoon zest from grapefruit, then squeeze 1/4 cup juice; strain. Transfer zest and juice to a small saucepan with egg yolks, vinegar, salt, and cayenne. Whisk together continuously over medium heat until warmed through and slightly thickened, 2 to 3 minutes. (Do not let curdle; if mixture begins to heat too quickly, lower heat.) Slowly whisk in oil; continue whisking until thickened, about 1 minute. Remove from heat. Press plastic wrap directly on surface of hollandaise; set aside.

  • Salmon: Place grapefruit zest and juice in a large Dutch oven with broth, onion, fennel, salt, peppercorns, and 1 quart water. Bring to a simmer, then adjust heat as necessary to maintain broth temperature at 190 degrees on a thermometer. Cover and cook until fennel is tender, about 10 minutes.

  • Add fish to poaching liquid and simmer, adjusting heat as necessary to maintain broth temperature at 190 degrees on thermometer, until cooked through, about 5 minutes. Transfer salmon to serving plates alongside fennel, onion, and zest strips. Pour hollandaise over fish and garnish with cayenne. Serve with toasted baguette slices.

Reviews (2)

19 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
My thoughts exactly. I made this last night and was incredibly delicious, but there is no wine in the recipe at all. I added some white wine to the poaching liquid just to add some extra flavor! Was this a mistype in the recipe perhaps?
Rating: Unrated
Hi - sounds delicious, but where does the white wine come in?