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