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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Smyth Estate in Plano, Texas in 1990.
- Contributed by Catsrecipes Y-Group
- 4 egg yolks
- 2 tablespoons fresh lemon juice
- 1½ sticks sweet butter
- ½ teaspoon salt
- ½ teaspoon white pepper
- 2 cups blackberries
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon shallot, minced
- 1 lemon, juiced
- 3 tablespoons madeira wine
- 1 lemon quartered
- fresh mint
- 2 cups white wine
- 3 cups fish stock
- 4 salmon fillets
- Whisk egg yolks and lemon juice in top pan of double boiler.
- Place pan onto double boiler with water.
- 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.
- In small saucepan combine blackberries reserving some for garnish, mustard, garlic, shallot, lemon juice and wine.
- Reduce by one-fourth stirring often to keep from scorching.
- Puree in a food processor then pass through a fine sieve.
- Set aside one quarter of the reduction for garnish.
- Fold the remaining portion into the 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 10 minutes.
- Remove fillets with spatula so that they retain their shape.
- Spoon some blackberry hollandaise into center of each serving plate then drizzle thin circular line of reserved puree.
- 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 whole blackberries.