Summary: Today we have a really great dish for you. We will be making a poached Atlantic salmon which we will be serving with green beans, a wonderful jasmine rice, and top everything off with a fantastic Bernaise sauce. Bernaise sauce is simply a hollandaise with an addition of fresh tarragon. We’ll show you how to take a simple dish of salmon and rice and turn it into something truly special with the addition of a rich flavorful Bernaise sauce. Ingredients: 2 6oz portions of salmon skin-off Poaching Liquid: 1 med white onion cut in half 1 lemon juice of 2 carrots peeled and cut into large dice 1 cup white wine 1 tsp whole black pepper corns 1 bunch fresh thyme Jasmine Rice: 1 med white onion small dice 2 garlic cloves minced 1/2 cup jasmine rice 1-1/2 cups chicken stock Green Beans: 1 small bag frozen green beans 1 tbsp un-salted butter Bernaise: 4 large egg yolks 1 bunch tarragon 1/2 cup white vinegar 4 ea. whole black peppercorns 1/2 pound un-salted butter 2 shallots minced 1 lemon juice of Directions: Poaching liquid: Add all ingredients to a medium sized pot and bring to a boil. Boil for about twenty minutes then reduce to a simmer. Jasmine Rice: Sautee onion and garlic in oil until translucent Add the jasmine rice and mix in very well Add the chicken stock and bring to a boil. Reduce to simmer. Cook till soft or until all the liquid is absorbed into the rice about 20-25 minutes. Green Beans: Melt the butter in a saucepan and add the frozen green beans, stir occasionally. Season with salt and pepper and serve when warm. Bernaise Sauce: In one pot melt the butter and set aside. In another pot, place the vinegar, peppercorns, and 2 sprigs of tarragon and reduce till dry. Fill another pot half way with water and place over medium heat. In a bowl large enough to cover that pot place the four egg yolks. You are creating a double boiler. Whisk the eggs over the hot water cooking the eggs trying not to scramble them. You can remove the bowl from the heat when your arm gets tired and then continue once rested. Make sure that you whisk constantly to cook the eggs evenly; once they are cooked enough they will be thick and creamy. Now strain the vinegar reduction into the eggs, stirring constantly so as not to scramble the eggs. If your eggs get a little runny cook them a bit more over the water bringing them back to a desired thickness. Remove your bowl from the heat and begin to pour the melted butter into the bowl. You might need someone to help on this or just get your bowl in a spot that it will not move. Pour the melted butter into the bowl very slowly while whisking constantly. You are making an emulsification; this brings two liquids together that normally don’t like each other. Once all of the butter is mixed in with the eggs chop up the tarragon and add it to the bowl. Season with salt and pepper and add the juice of one lemon. This sauce must be kept somewhere warm and used as soon as possible. If the sauce gets either to hot or cold it will break, to fix a broken bernaise just add a little hot water to the sauce while mixing constantly. Poached Salmon Gently slide salmon into court bouillon Liquid should be approximately 180 degrees F. Cook for 3-5 minutes
