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Salmon Steaks With Hollandaise Sauce

Microwaverina's picture
  Butter 4 Ounce, diced (1/2 Cup / 100 Gram)
  Lemon juice 30 Milliliter (2 Tablespoons)
  Egg yolks 3
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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