Salmon Steaks With Hollandaise Sauce
|Butter||4 Ounce, diced (1/2 Cup / 100 Gram)|
|Lemon juice||30 Milliliter (2 Tablespoons)|
|White pepper||To Taste|
|Salmon steaks||24 Ounce (4 Pieces, 175 Gram / 6 Ounce Each)|
First make the sauce. Put the butter in a bowl and cook for 2 minutes on medium or defrost until melted. Add the lemon juice and the egg yolks and whisk lightly.
Cook on medium or defrost for 1 minute, whisk again and season with salt and white pepper (black pepper would spoil the appearance of the sauce). Transfer the sauce to a heated jug and keep warm while you cook the salmon.
Rinse the salmon steaks, pat dry and lay in a shallow dish. Cover with vented cling film (plastic wrap) and cook on full for 3 1/2- 4 minutes, turning the dish once.
Serve the salmon steaks with the Hollandaise sauce.
This dish is equally good served cold, but not chilled.