Low Carb / Keto Salmon Poached in a Court Bouillon and Hollandaise Sauce. 1 total Carb
Updated: Oct 4, 2019
Create a blog post subtitle that summarizes your post in a few short, punchy sentences and entices your audience to continue reading. I love Salmon it is such versatile fish to work with, bake it , grill it, pan sear it or as in this recipe poached in a flavored liquid to produce a delicate and delicious dish made all the better with the addition of a lemony rich hollandaise , doesn't get any better .
In this preparation make the court bouillon ahead of time and yes it can be kept in the fridge or frozen . Make the hollandaise right before poaching the fish fillets so it will still be warm . Also you may keep a hollandaise hot in a thermos or one of those yeti tumblers
Low Carb Poached Salmon in a Court Bouillon
4- 6 oz salmon filets skin removes
Fennel fronds or fresh dill
6- Cups Court Bullion (recipe below)
Salt and white pepper
In a large shallow pot bring court bouillon to just below a simmer.
Gently place salmon filets into bouillon, they should be completely submerged, if not add boiling water till it does.
Poach for 3 to 5 minutes or until fish is opaque on the outside and still coral on the inside.
Remove blot off excess water and remove to warm serving plate
Garnish with fennel fronds or dill sprigs
Sauce and serve .
Low Carb Basic Court Bouillon
5- Cups of cold water
1- Cup dry white wine or Vermouth
1- Lemon juiced
1- Celery rib fine dice
1-Onion fine diced
1- Bay leaf
12- Whole peppercorns
3- Cloves chopped
½ -Fennel bulb sliced
4 or 5 sprigs fresh thyme
1-Tbs kosher salt
Place all ingredients into a stock pot and bring to a boil, reduce to a simmer cover and continue to cook for 20 to 30 minutes.
Remove from heat and strain
Julia Child's Hollandaise Sauce
· 3 egg yolks
· 1 tablespoon water
· 1 tablespoon fresh lemon juice , if needed (or more)
· 6 -8 ounces very soft unsalted butter
· 1 dash cayenne pepper
· salt to taste
· white pepper to taste
1. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
2. Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
3. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
4. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
5. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
6. Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.
Nutrition Facts Servings 4.0 Amount Per Serving calories 418 % Daily Value * Total Fat 30 g 46 % Saturated Fat 1 g 4 % Monounsaturated Fat 8 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 348 mg 116 % Sodium 536 mg 22 % Potassium 580 mg 17 % Total Carbohydrate 1 g 0 % Dietary Fiber 0 g 0 % Sugars 0 g Protein 35 g 69 % Vitamin A 0 % Vitamin C 7 % Calcium 4 % Iron 10 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.