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Poached Salmon with Hollandaise Sauce
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Gorgeous and tasty, is that your guest or this simple meal

poached salmon

Salmon steaks2-4 (150g)
White wine vinegar
Lemon Juice
Pinch of salt
Ground pepper
Suitable baby veg.

A light and healthy meal perfect for lunch or supper. You donít have to use Salmon, the Hollandaise makes an occasion out of any poached fish. Serve with delicate vegetables, like baby cauliflower florets, fine green beans or baby carrots.
. . . Although no weighing scales are needed for this recipe, the weights and measures are given for your convenience.

This recipe should serve two to four adults, depending on the amount of fish you have.

How to make it

Place each piece of fish on a square of tin foil bent into a dish shape and put a tablespoon of wine and a teaspoon of lemon juice over the fish. Fold the foil round and over itself at the top so that the parcel is loose round the fish but totally sealed at the edges. Put on an oven tray in the oven at (Mk 7, 425F, 220C). After the fish has been in for 5 minutes, fill a large pan one third with water and put on the stove and turn on the heat (this will be for the vegetables). Put a large knob of butter (about 40mm x 40mm x 80mm; in picture butter is shown to scale with dinner knife) in a small pan and heat gently.
. . . When the water in the big pan is boiling, put the vegetables on. Remember baby vegetables only take about five minutes to cook. Donít cook them for too long, they should be slightly firm (al dente) when perfectly done. Put a generous tablespoon (thatís a serving spoon, which is twice as big as a dessert spoon) of lemon juice and two tablespoons of white wine vinegar, into a small saucepan and turn on the heat. Separate the yolks out from three eggs and put the yolks in a mixing bowl. (to separate the yolks break the eggs and tip the yolk from one half of the shell to the other, while the white runs away into a jug or mug. (You can keep the whites to put with one egg later to make a very light scrambled egg for another meal.)
. . . By now the lemon juice / vinegar mix should be boiling. Pour the boiling lemon juice / vinegar mix into the bowl with the egg yolks, stirring gently with a hand whisk as you pour it in. When you have done that, the butter should be melted and bubbling. Dribble the boiling butter into the egg yolks slowly while mixing. This thickens the egg yolks and partially cooks them. When the fish has been in the oven for about 15 minutes, remove the foil parcels from the oven, open carefully and lay the fish gently on the plates. Artistically pour the hollandaise sauce over the fish, then arrange the vegetables in place next to it. Serve and enjoy.

The recipe instructions are so easy to follow, and they're quick to download.

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Cooking for guests
As a man, thereís something nice about cooking for appreciative guests. Perhaps itís because it gives you an excuse to show off; or maybe itís the chance of acting out a little theatre in the kitchen, or conceivably itís the fulfilling of that primordial hunter gather drive to provide sustenance.

Seared Ahi Tuna

Whatever it is, cooking someone a meal can be such a great pleasure for both you and the person you are cooking it for. Even better if you are able to cook while your guest or guests are actually with you so that you can get them involved in the food preparation, it certainly breaks the ice and is a good way to get the conversation going. Thereís also something about moving into a new place and cooking your first few proper meals, it really does make a place feel more like home.

Poached Salmon

Even if youíve never cooked before, you'll quickly discover that there really is nothing to it. The recipe instructions are simply written and illustrated to provide guidance at a glance when youíre in the thick of it. I have carefully chosen a few easy to master recipes that are big on results, you know, the sort of food you might expect to get in an expensive restaurant or hotel, but youíre going to be able to make it in a few minutes.

Eggs Benedict

Try Eggs Benedict one night when itís late and your guest fancies a snack, or perhaps for one of those late morning posh breakfasts with coffee and juice. Itís a very simple meal to make, but so rich and glorious, it will always cause a stir and stick in the memory for a long while. But then, why not try the Seared Tuna Ahi. Personally I never really liked fish, but then one day I tried seared Tuna Ahi steak and I was converted. Itís the most simple meal and to those watching you make it, appears as if you have conjured up a little slice of culinary heaven from thin air in about 10 minutes (this is a great meal to whip up on the barbeque just as easily).

Eggs Benedict

And if you have a good recipe of your own, why not send it in to us so that you can share it with all those other dads wanting to cook for grown ups.
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