Instructions: STEP ONE: Prepare the Citrus Court Stock- In a large pot, lightly saute onion, carrot, and celery. Add water, bay leaf, parsley, oranges, lemon, and lime. Bring to a boil; simmer for 25 minutes and strain. Place strained stock in pan large enough to hold salmon filets. Keep liquid simmering.

STEP TWO: Prepare the Orange Hollandaise- Whip the egg yolks with orange juice until light and frothy.

CHEFS NOTE: The butter must be clarified and at 120-degrees for the next step.

SLOWLY add butter while constantly whipping egg mixture. Add salt and pepper to taste.

STEP THREE: Poaching the Salmon- Place the 4 salmon filets in the simmering Citrus Court Stock. Salmon must be poached for 8 to 10 minutes.

Remove from the stock and coat with the Orange Hollandaise. Garnish with orange zest and serve.

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