|White wine/Water/half and half||625 Milliliter (About 2 1/2 Cups)|
|Long grain rice||250 Milliliter (About 1 Cup)|
|Curry powder||5 Milliliter (About 1 Teaspoon)|
|Fresh salmon||2 Pound (About 1 Kilogram)|
|Butter||50 Milliliter (About 3 Tablespoon)|
|Flour||50 Milliliter (About 3 Tablespoon)|
|Milk||250 Milliliter (About 1 Cup)|
|Light cream||125 Milliliter (About 1/2 Cup)|
|Egg yolks||3 , lightly beaten|
€¢ Pour into a 12-cup (3 L) microwave-safe dish the white wine or the water or half and half.
€¢ Cover and bring to boil 4 minutes at HIGH.
€¢ Add the salt, bay leaves and rice. Stir well.
€¢ Cover and microwave at MEDIUM-HIGH 15 to 18 minutes.
€¢ Remove from microwave, stir and let stand covered 10 minutes.
€¢ Melt the 2 tablespoons (30 mL) butter 2 minutes at HIGH.
€¢ Add the curry and stir to mix thoroughly.
€¢ Leave the fish in one piece or cut into 4 thick steaks. Roll each steak or the whole piece of fish in the hot curried butter.
€¢ Cover and microwave at MEDIUM-HIGH 6 to 8 minutes, or until the fish flakes. Set aside and keep warm.
€¢ Place the 3 tablespoons (50 mL) butter in a microwave-safe bowl or measuring cup and melt 1 minute at HIGH.
€¢ Add the flour; stir.
€¢ Add the milk and cream and microwave 4 to 5 minutes at HIGH, stirring twice.
€¢ Beat the egg yolks, mix in 1/2 cup (125 mL) of the hot sauce, then add the remaining hot sauce. Beat with a whisk.
€¢ Microwave 2 minutes at MEDIUM, stirring once. Salt and pepper to taste.
€¢ Make a rice nest on a hot plate.
€¢ Remove fish from cooking dish with a perforated spoon and place it in the middle of the cooked rice. Pour the hot sauce over it.
€¢ If necessary, reheat 2 minutes at MEDIUM