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Salmon and Hollandaise


25 g (1/8 cup) butter, melted
4 salmon steaks
1 lemon, sliced
black pepper, to season
3 egg yolks
1 tsp. caster sugar
1 tablespoon water
1 tablespoon white wine vinegar
1 tablespoon lemon juice
175 g (3/4 cup) butter, diced

Pre-heat oven to 150 C / 300 F / Gas 2.

Brush 4 pieces of foil with the melted butter and place a steak on each. Add a lemon slice and season with black pepper. Wrap loosely and bake until cooked approximately 15 minutes. Meanwhile, whisk the egg yolks, sugar, water, vinegar and lemon juice in a bowl, set over a pan of simmering water, until the mixture is smooth and leaves a trail on the surface. Remove from the heat, whisk in the diced butter a few pieces at a time. Season, pour into a jug. Serve the salmon parcels with the warm sauce.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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