Certain fish, of which salmon is one, are rich in omega-3 fatty acids, which is great for brain health. Poaching keeps in all the goodness and, although the bearnaise sauce may not be the healthiest option, it sure is tasty!
- 400g (2) salmon fillets
- 200ml white wine
- 1/2 lemon, sliced into rounds
- 2 fresh or dried bay leaves
- 60g butter
- 1/2 tablespoon white wine vinegar
- 1 egg yolk
- 1/2 tablespoon chopped fresh tarragon
- 1/2 tablespoon chopped fresh chives
- 1/2 tablespoon chopped fresh dill
- salt and pepper, to taste
Place the salmon fillets skin side down in a frying pan (needs to be deep). Add the 200ml of white wine and enough cold water to cover the salmon. Add the lemon rounds and bay leaves to the pan and bring the liquid to just below simmering point and let it cook at this temperature for 10 minutes. Turn off the heat and let the fish rest submerged in the liquid.
Melt your butter and place in bowl on its own. Now blend the vinegar and egg yolks together until combined. Slowly pour in the hot butter, with the blender still running so that it mixes through and emulsifies. Transfer to a small bowl, add the herbs into the mixture and season to taste.
Remove the salmon from the pan and serve immediately, topped with the sauce, and healthy green vegetables such a broccoli, asparagus and spinach.