INGREDIENTS

INSTRUCTIONS

Clean salmon and remove head, tail and fins. Cut the salmon into 1 lb
steaks (not fillets). Place 1 salmon steak onto a sheet of foil,
squeeze the juice of 1/2 a lemon, spread 1 tb of butter plus salt and
pepper on the salmon. Wrap the salmon steak tightly in the foil  (heavy
duty) so as to make the best water tight seal as possible.  Repeat for
each steak. Boil the packages in water for 20 minutes.  Remove and
place in the freezer for an hour then refrigerate for 2  hours. When
ready to serve, unwrap the salmon steaks carefully on a  large platter
and cover with warm Hollandaise Sauce. To accompany the  salmon, this
dish should be served with new baby potatoes which have  been boiled
with mint leaves, and fresh garden peas, plus a palatable  white wine.
This is a very basic but absolutely delicious recipe. Of  course, the
fun is catching the salmon and telling the story of how  the large one
snapped the rod like a pretzel and "got away"!

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