Poached Salmon with Hollandaise

Instructions

1. Prepare the poaching liquid
   In a large, deep skillet or shallow pot, combine the stock, lemon slices, dill sprigs, bay leaves, peppercorns, and salt. Bring to a gentle simmer over medium heat. Reduce heat to low and let simmer for 5 minutes to infuse the flavors.
2. Poach the salmon
   Gently place the salmon fillets, skin-side down, in the poaching liquid. The liquid should just barely cover the salmon. Cover the pan and poach for 8-10 minutes, or until the salmon is just cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
3. Start the hollandaise sauce
   While the salmon is poaching, prepare the hollandaise sauce. In a heatproof bowl that fits over a saucepan, whisk together the egg yolks, cold water, and lemon juice until light and frothy. Place the bowl over a saucepan of barely simmering water (the bowl should not touch the water).
4. Whisk the hollandaise
   Continuously whisk the egg mixture over the simmering water until it thickens slightly and doubles in volume, about 3-4 minutes. The mixture should leave a ribbon trail when the whisk is lifted.
5. Add the butter
   Remove the bowl from heat. Slowly drizzle in the warm melted butter while continuously whisking until the sauce is thick and smooth. If the sauce becomes too thick, whisk in a teaspoon of warm water.
6. Season the sauce
   Season the hollandaise with salt, cayenne pepper (if using), and a pinch of black pepper. Keep warm by placing the bowl over a pan of warm (not hot) water until ready to serve.
7. Serve the dish
   Carefully remove the salmon from the poaching liquid using a slotted spatula. Place each fillet on a warm plate, spoon the hollandaise sauce generously over the top, and garnish with fresh dill sprigs. Serve immediately with lemon wedges on the side.