How to cook
Heat the fish broth over high heat and place the salmon cutlets in it. Reduce to low heat and leave them to poach for 7 to 10 minutes, depending on the thickness of the cutlets.
When the fish is ready, place it on kitchen paper, so that it can drain well from the liquid.
Prepare the Hollandaise sauce by placing the egg yolks in a water bath along with the lemon juice, salt, black pepper and about 2 tbsp (30 ml) of water.
Beat vigorously for 2-3 minutes, until a creamy mixture is obtained and start pouring the melted butter in a thin stream, while continuing to beat for another 3-4 minutes.
Serve the salmon drizzled with the delicious Hollanndaise sauce.
Note: The sauce should be poured over the fish and served immediately, because it quickly begins to thicken.
Enjoy your meal!