Poached Salmon With Hollandaise Sauce

Ingredients

700 ml water
3 gr salt
4 black peppercorns
3 slices lemon
3 parsley sprigs
1 slice onion
1 bay leaf
900 gr salmon steaks
3 egg yolks
16 ml lemon juice
110 gr butter
4 get four salmon steaks about
12 skillet

Instructions

with the Hollandaise Sauce. HOLLANDAISE SAUCE: Stir the egg yolks and lemon juice vigorously in a 1.5-quart saucepan. Add quarter cup of the butter and stir over very low heat, stirring constantly, until the butter is melted. Add the remaining butter. Continue stirring vigorously until the butter is melted and the sauce is thickened. (Be sure the butter melts slowly as this gives the eggs time to cook and thicken the sauce without curdling.) Serve hot or at room temperature. Cover and refrigerate any remaining sauce. To serve again, stir in a small amount of hot water.