| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish, Main dish, Sauces |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 1 |
ts |
Salt |
| 4 |
|
Black Peppercorns |
| 3 |
|
Lemon Slices |
| 3 |
|
Parsley Sprigs |
| 1 |
|
Onion; Sm, Sliced |
| 1 |
|
Bay Leaf |
| 2 |
lb |
Salmon Steaks; * |
| 3 |
|
Egg Yolks; Lg |
| 1 |
tb |
Lemon Juice |
| 1/2 |
c |
Butter; Firm, ** |
INSTRUCTIONS
HOLLANDAISE SAUCE
* Get four salmon steaks about 1 inch thick.
** DO NOT use margarine in this sauce!!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Prepare the Hollandaise Sauce. Heat the water, salt, peppercorns, lemon
slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet then
reduce the heat. Cover and simmer 5 minutes. Place the salmon steaks in
the skillet, adding water if necessary to cover the steaks. Heat to
boiling and then reduce the heat. Simmer uncovered 12 to 15 minutes or
until the fish flakes easily with a fork. Serve with the Hollandaise
Sauce.
HOLLANDAISE SAUCE:
Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart saucepan.
Add 1/4 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.
From Rich, Sysop of The "New" Home BBS, 104/419.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/seafood.zip
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