| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
British |
Thoroughly, Modern, British |
4 |
servings |
INGREDIENTS
| 250 |
g |
Butter; (9 oz) |
| 3 |
|
Egg yolks |
|
|
Half lemon; Juice of |
| 1 |
sm |
Pack tarragon |
| 4 |
tb |
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.
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