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Poached Salmon Ortaniaque & Hollandaise

Yield: Serves 4


  • 2 cups Ortanique juice
  • 1 cup dry white wine
  • 1 bay leaf
  • 1 sprig parsley
  • 1 inch strip ortanique peel
  • 1 teaspoons salt
  • 1/4 teaspoon ground pepper
  • 4 salmon steaks thick or 2 lbs. Fish fillets
  • 1 tablespoon chopped onions
  • Hollandaise sauce (See below)


Combine all the ingredients except the salmon and parsley in a dish large enough to hold the salmon or fish in a single layer. Place over heat and bring to a boil. Put in salmon then reduce heat and simmer for 10 minutes. Remove salmon, using a slotted spoon to a serving platter and sprinkle with parsley. Serve with Hollandaise/Ortanique sauce (See below).

Hollandaise/Ortanique Sauce


  • 3 egg yolks
  • 3 tablespoons ortanique juice
  • 1/2 teaspoon salt
  • 2 tablespoons cold butter
  • Dash of ground red pepper
  • 6 ounces melted butter


Combine egg yolk, ortanique juice and salt in a small saucepan and place over low heat. Stir in 1 tablespoon cold butter with wire whisk. When almost melted, stir in other tablespoon of cold butter. Remove saucepan from heat. Slowly add drip by drip hot melted butter, stirring constantly. Taste for seasoning, adding more salt and ground red pepper if needed.

Additional Resources

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