Farmers Daughter Herbs

by Mark Fitches, Exec Chef

12'/2 lb salmon fillet (8 oz fillets)
1 qt orange juice concentrate
3 tbsp salt
1 1/2 tbsp fresh ground black pepper
1 qt sherry wine
30 egg yolks
1 qt orange juice concentrate
1 pt sherry wine
3 lbs clarrified butter
1 cup cilantro (chopped fresh & drained)
1-1/2 cup orange peel, minced
1 bunch cilantro sprigs
1-1/2 cup orange peel julienned
1-1/2 tsp salt
1-1/2 tbsp onion powder

1) Butterfly salmon each 8 oz fillet portion by slicing 4 diagnol cuts 3/4” cross wise, and 1 cut 3/4" deep lengthwise down center of each piece. Spread salmon flat. Place on paws. Brush orange juice concentrate on fillets. Sprinkle salt and pepper on top. Sprinkle sherry wine on top of seasoned fillets. Let marinate for 1 hour.

2) For sauce: Add egg yolks, orange juice concentrate, sherry, onion powder and whip mixture over double boiler until mixture starts to thicken. Add clarified butter per Hollandaise procedure. Add and mix salt,minced orange peel, chopped, drained cilantro to Hollandaise Ala Orange.


3) Steam salmon for 12 to 15 minutes. Plate salmon,spoon Hollandaise Orange Sauce over. Top sauce with julienned orange peel and fresh cilantro sprig for garnish.