Salmon with Blackberry Hollandaise

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Smyth Estate in Plano, Texas in 1990.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4 egg yolks
 * 2 tablespoons fresh lemon juice
 * 1½ sticks sweet butter
 * ½ teaspoon salt
 * ½ teaspoon white pepper
 * 2 cups blackberries
 * 1 teaspoon Dijon mustard
 * ½ teaspoon garlic, minced
 * ½ teaspoon shallot, minced
 * 1 lemon, juiced
 * 3 tablespoons madeira wine
 * 1 lemon quartered
 * fresh mint
 * 2 cups white wine
 * 3 cups fish stock
 * 4 salmon fillets

Directions

 * 1) Whisk egg yolks and lemon juice in top pan of double boiler.
 * 2) Place pan onto double boiler with water.
 * 3) Whisk continuously until sauce just begins to thicken.
 * 4) Remove from heat and slowly pour melted butter in steady stream continuing to whisk until all butter is incorporated.
 * 5) Add salt and white pepper.
 * 6) In small saucepan combine blackberries reserving some for garnish, mustard, garlic, shallot, lemon juice and wine.
 * 7) Reduce by one-fourth stirring often to keep from scorching.
 * 8) Puree in a food processor then pass through a fine sieve.
 * 9) Set aside one quarter of the reduction for garnish.
 * 10) Fold the remaining portion into the hollandaise.
 * 11) In a fresh saucepan combine quartered lemon and one sprig of mint with white wine and fish stock.
 * 12) Bring to a boil then reduce to simmer.
 * 13) Using a spatula carefully place the salmon fillets in saucepan and poach for 10 minutes.
 * 14) Remove fillets with spatula so that they retain their shape.
 * 15) Spoon some blackberry hollandaise into center of each serving plate then drizzle thin circular line of reserved puree.
 * 16) Lightly draw the back of a spoon across it making a scallop effect toward the outside of the plate.
 * 17) Place a salmon fillet in the circle and garnish with whole blackberries.