Poached Regal Salmon Bearnaise with Wilted Spinach & Herb Pilaf

(Serves 2)
Béarnaise
10g shallots
½ teaspoons cracked black peppercorns
1 tablespoon dried tarragon
60ml white wine vinegar
2 tablespoons cold water
3 egg yolks
250g melted butter (warmed to 65° C)
10g chopped chervil

1. Combine the shallots, cracked peppercorns, dried tarragon and vinegar. Reduce until nearly dry.
2. Add cold water to reduction and strain into a stainless steel bowl.
3. Whip the egg yolks and reduction and place over simmering water. Cook, whisking constantly, until the eggs are thick and form ribbons when they fall from the whisk.
4. Add the butter in a thin stream, whipping constantly, until all the butter is added and the sauce is thickened.
5. Add the chopped tarragon/chervil correct the seasoning to taste with salt only.

Pilaf
200g long grain white rice
25g clarified butter
20g finely diced onion
440ml chicken stock
1 bay leaf
1 sprig thyme
Salt as needed
Pepper as needed

1. Wash rice with cold water and drain thoroughly.
2. Heat the butter in a heavy gauge pot over medium heat. Add the onions and sweat (cook without colour) stirring frequently, until translucent, about 5-6 minutes.
3. Add the rice and sauté, stirring frequently, until all grains are coated with butter and heated thoroughly. Add the heated stock to the rice. Bring to a simmer, stirring the rice once or twice to prevent it from clumping or sticking to the pot bottom.
4. Add the bay leaf, thyme, salt, and pepper. Cover the pot and place in a 175° C oven.
5. Cook until the grains are tender to the bite; about 15-20 minutes. Remove from the heat and stand for 5 minutes. Uncover and with a fork separate the grains and release the steam.
6. Adjust the seasoning with salt and pepper to taste and serve.

Wilted Spinach
200g spinach (washed, stems removed and dried)
2 tablespoons oil
25g butter
Salt as needed
Pepper as needed

1 Heat a sauté pan, add the oil and butter; do not colour.
2 Add the spinach, toss until wilted, season, and serve.

Court Bouillon
2l cold water
50ml white wine vinegar
Juice ½ lemon
1 onion finely sliced
1 clove of garlic sliced
1 sprig thyme
2 bay leaves
3 parsley stems
½ teaspoon peppercorns
1 teaspoon salt
2x 150g slices of Regal Salmon fresh fillets

1. Combine all the ingredients, except the peppercorns, and simmer for 20 minutes.
2. Add the peppercorns and simmer for 10 minutes and strain
3. This can now be used as a cooking medium.
4. Place poaching liquor in a pan, add Salmon and bring to a simmer. Cook gently for approx 5 minutes or until just cooked through.