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Broiled Salmon Steaks With Sherried Hollandaise

Western.Chefs's picture
Ingredients
  Lemon 1 Medium
  Salmon steaks 4 Small (Each 3/4 Inch Thick)
  Egg yolks 2
  Dry sherry 2 Tablespoon
  Butter/Margarine 1⁄2 Cup (8 tbs) (1 Stick)
  Dill weed 1⁄8 Teaspoon
  Watercress sprigs 3 (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American

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