Baked Salmon Steaks With Hollandaise Sauce
|Butter||1 Tablespoon, softened|
|Salmon steaks||4 (Thick)|
|Black pepper||To Taste|
|Dry white wine||4 Fluid Ounce (125 Milliliter)|
|Fish stock||10 Fluid Ounce (300 Milliliter)|
|Prawns||1 Large, shelled and deveined|
|Dry white wine||3 Tablespoon|
|Egg yolks||2 Large, lightly beaten|
|Unsalted butter||4 Ounce, diced (125 Gram)|
|Lemon juice||2 Teaspoon|
Grease a flameproof dish with the softened butter.
Rub the salmon steaks with salt and pepper and place in the dish.
Add the bouquet garni.
Remove the mushroom stalks from the caps and add the stalks to the dish.
Reserve the mushroom caps.
Pour the wine and the stock over the salmon.
Bring to the boil, then transfer to a moderate oven (180°C/350°F or Gas Mark 4).
Bake for 30 minutes, basting the salmon twice during the cooking period.
Arrange the mushroom caps and prawns around the salmon and bake for a further 5 minutes or until the salmon is cooked.
Transfer the salmon steaks to a warmed serving dish.
Arrange the mushroom caps and prawns around and on top.
Keep warm while you make the sauce.
Pour the wine into a heavy pan and boil rapidly until it has reduced by one third.
Place the egg yolks in the top of a double boiler, or a heatproof bowl placed over a pan filled one-third full with simmering water.
Beat until thick and creamy and pale yellow in colour.
Add the wine and whisk again.
Add the butter, piece by piece, whisking constantly until each piece has melted.
When the sauce will just hold its shape, remove from the heat and whisk in the lemon juice and season to taste with salt and pepper.
Spoon a little of the sauce over the steaks and serve the rest separately in a sauceboat.
Garnish with the parsley sprigs and serve.