Broiled Salmon Steaks With Sherried Hollandaise
|Salmon steaks||4 Small (Each 3/4 Inch Thick)|
|Dry sherry||2 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Dill weed||1⁄8 Teaspoon|
|Watercress sprigs||3 (For Garnish)|
1. Preheat broiler if manufacturer directs. Cut 4 thin slices from lemon; set aside for garnish. From remaining lemon, squeeze 1 tablespoon juice.
2. Sprinkle salmon steaks lightly with salt and pepper. Lightly brush rack in broiling pan with salad oil. Place salmon steaks on rack; broil about 6 minutes, turning once with pancake turner, until fish flakes easily when tested with a fork. Place salmon steaks on platter; keep warm.
3. Meanwhile, in double boiler over hot, not boiling, water, with wire whisk, beat egg yolks, sherry, and lemon juice until mixture thickens slightly. Add butter or margarine, 1 tablespoon at a time, beating constantly until butter or margarine is melted and mixture thickens. Stir, in dill weed and 1/4 teaspoon salt.