Preparation time: 20 minutes
Total cooking time: 10 minutes
Serves 4

1. Place wine, stock, lemon juice and onion slice in shallow pan. Bring to boil; reduce heat to simmer.



2. Place salmon cutlets in single layer in simmering stock. Poach fish gently for about 7 minutes or until fish is just cooked.



3. Remove from pan; drain on paper towels. Cover fish with foil to keep warm.</
   
   
   
4. To make Hollandaise Sauce: Place egg yolks in food processor; process for 10 seconds. With motor running pour hot and bubbling butter in slow stream onto egg. Discard white butter residue. Add grated lemon rind and juice; process for another 30 seconds or until sauce thickens. Serve immediately. Makes 2/3 cup.



5. Arrange fish on serving dish. Serve with hollandaise sauce and garnish with fresh dill.
   
   

Note: Sauce is best made just before serving. However, it may be prepared up to 2 days in advance. Store in airtight container in refrigerator. Reheat by standing in dish placed over pan of gently simmering water. Cook salmon cutlets just before serving.

Variation: Ocean trout cutlets may be used in place of salmon. Or you may prefer to use a large salmon fillet or whole salmon, including the head. If using a whole salmon it is best to skin the fish after poaching. If serving whole salmon cold, leave in the stock until cooled; skin when cool.