• 4 tsp salt
• 2 bay leaves
• 1 lemon, sliced
• 1 onion, sliced
• dash cayenne pepper
• 2 quarts water
• 4 pounds red snapper, cleaned and tenderloined
• 2 cups Hollandaise Sauce
• 2 tbsp chopped parsley

1. Combine salt, bay leaves, limon, onion, cayenne and hot water in a large skillet. Heat to a simmer and poach red snapper, about 15 minutes.
2. Remove red snapper from water, drain well, place on serving platter.
3. Cover red snapper with Hollandaise Sauce and chopped parsley. Garnish with lemon slices.

Makes 2 to 3 servings of Red Snapper with Hollandaise Sauce.

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Hollandaise Sauce

• 4 egg yolks
• 2 tbsp lemon juice
• 1/2 pound butter, melted
• 1/4 tsp salt
• 1/4 tsp white pepper

1. In the top of double boiler, beat egg yolks and stir in lemon juice.
2. Cook very slowly in double boiler over low heat, never allowing water in bottom pan to come to a boil.
3. Add butter a little at a time, stirring constantly with a wooden spoon.
4. Add salt and pepper. Continue cooking Hollandaise Sauce slowly until thickened.

Makes 1 cup Hollandaise Sauce.