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Poached Salmon with Hollandaise

Preparation 25 minutes
Cook 30 minutes
Serves 10
Total time 55 minutes

  • 1 x 2.5kg whole Atlantic salmon, scaled, gutted
  • 1 red onion, halved, thinly sliced
  • 3 bay leaves
  • 3 sprigs fresh thyme
  • 6 sprigs fresh dill
  • 8 whole black peppercorns
  • 4 tbsp fresh lemon juice
  • Freshly ground pepper
  • 2 x 165g Gravox White with Parsley Finishing Sauce
  • 1 tbsp chopped dill tips

  1. Place salmon in a large baking dish. Arrange onion, bay leaves, thyme, 3 sprigs dill and peppercorns around salmon. Pour enough cold water to completely cover salmon. Add 2 tbsp lemon juice. Place baking dish over two burners on medium low heat. Slowly bring to a simmer, but do not allow water to boil. Once water is simmering, cover and cook for 10 minutes, then cook for a further 15 minutes or until a thin metal skewer inserted into the thickest part of the salmon slips in easily. Use large egg slides to remove salmon from the water. Carefully transfer salmon to a serving platter. Discard cooking liquid, reserve onion. Season salmon with pepper.
  2. Heat Gravox White with Parsley Finishing Sauce according to packet instructions. Garnish Salmon with reserved onion, chopped dill and serve with lime wedges and Gravox White with Parsley Finishing Sauce, steamed potatoes and salad if desired.