Recipe: Salmon with Blackberry Hollandaise

Salmon with Blackberry Hollandaise
Servings: 4

FOR HOLLANDAISE
4 egg yolks
2 tablespoons fresh lemon juice
1 1/2 sticks sweet butter (12 oz.)
Dash salt
Dash white pepper

FOR BLACKBERRY SAUCE
2 cups blackberries
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon minced shallot
1 lemon, juiced
3 tablespoons Madeira wine

FOR SALMON
1 lemon, quartered
Fresh mint
2 cups white wine
3 cups fish stock
4 salmon fillets (6-ounce each)

For Hollandaise: Whisk egg yolks and lemon juice in top pan of double boiler. Place pan onto double boiler. (Water in bottom of double boiler should be simmering, and not touching top pan.) Whisk continuously until sauce just begins to thicken. Remove from heat and slowly pour melted butter in steady stream, continuing to whisk until all butter is incorporated. Add salt and white pepper. Set aside.

For Blackberry Sauce: In small saucepan, combine blackberries (reserving some for garnish), mustard, garlic, shallot, lemon juice and Madeira. Reduce by one-fourth, stirring often to keep from scorching. Pur e in a food processor; pass through a fine sieve. Set aside one quarter of the reduction for garnish. Fold the remaining portion into the 4-egg hollandaise.

In a fresh saucepan, combine quartered lemon and one sprig of mint with white wine and fish stock. Bring to a boil, then reduce to simmer. Using a spatula, carefully place the salmon fillets in saucepan, and poach for 8-10 minutes. Remove fillets with spatula so that they retain their shape.

Spoon some Blackberry Hollandaise into the center of each serving plate, then drizzle a thin circular line of reserved pur e. Lightly draw the back of a spoon across it, making a scallop effect toward the outside of the plate. Place a salmon fillet in the circle and garnish with mint flowers or borage flowers and 3-5 whole blackberries.

Adapted from THE NEW ARK COOKBOOK by Jimella Lucas and Nanci Main, chef/owners of The Ark restaurant, Nahcotta, Washington
Source: Oregon Raspberry & Blackberry Commission