Salmon with Hollandaise Sauce
|Salmon trout/4 thick salmon steaks||4 Pound|
|Ground black pepper||To Taste|
|Fish stock||1⁄2 Cup (8 tbs)|
|White wine||2 Tablespoon|
|Wine vinegar||3 Tablespoon|
|Peppercorns||6 , slightly crushed|
Clean the salmon trout making sure all the blood is removed from the backbone and wash under the cold tap.
Do not remove scales as they give protection.
Place in a casserole, season and pour the court bouillon on to the fish with a little extra white wine if desired. (A large salmon which is too big for a casserole may be cooked between two large roasting tins if you do not have a fish kettle).
If using steaks place in the casserole and cover with the court bouillon in the same way.
Cover and cook in the oven.
Serve hot garnished with asparagus or hard-boiled egg and Hollandaise sauce.
To make the sauce: Put the vinegar, slightly crushed peppercorns, bay leaf and mace in a saucepan and reduce over a medium heat until only 1 x 15 ml spoon (1 tablespoon) remains.
Place the egg yolks in a bowl with a knob of butter and beat together.
Add the liquid and place bowl over a saucepan of hot water.
Stir all the time and gradually add remaining softened butter, a little at a time until it is all added.
A rich buttery sauce results, adjust seasoning.
A few drops of lemon juice can be added if sauce is too thick.
Do not leave the sauce over hot water or it will begin to set after it is cooked.