| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | British | British, Modern, Thoroughly | 4 | Servings |
INGREDIENTS
| 250 | g | Butter, 9 oz |
| 3 | Egg yolks | |
| Half lemon, Juice of | ||
| 1 | Pack tarragon | |
| 4 | T | Double cream |
| 4 | 250 g wild salmon fillets | |
| Splash white wine vinegar |
INSTRUCTIONS
In a saucepan melt the butter. In a separate pan combine the egg yolks and lemon juice with a seasoning of salt and pepper. Whisk over a gentle heat till pale and mousse-like and then slowly incorporate the melted butter as you would for a mayonnaise. Then chop the tarragon and stir in. Whip the cream lightly and fold in as well. Check the seasoning and set aside. Pre-heat the grill. Place the salmon in a shallow pan and cover with cold water, add the vinegar and a generous seasoning of salt and bring to a gentle simmer. Cook for 7-10 minutes and remove from the pan. Place each fillet on a heat proof plate and spoon over some of the sauce. Place this under the grill for one minute to brown. Serve. Converted by MC_Buster. Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
A Message from our Provider:
“Man is surrounded by the wonders of God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 772
Calories From Fat: 589
Total Fat: 66.6g
Cholesterol: 378.8mg
Sodium: 99.2mg
Potassium: 1010.9mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 41.7g