Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Large fresh salmon |
1 \N | Lemon |
\N \N | Salt and pepper |
5 ounces | Butter |
2 \N | Egg yolks |
\N \N | Pinch cayenne pepper |
½ \N | Cucumber |
2 tablespoons | Lemon juice |
EOG COTHI O'R FFWRN Wash the salmon in salted water, dry, trim and cut into steaks. Line a roasting tin with baking foil and coat the foil with butter. Place the fish steaks on the foil. Season with salt and pepper and top each with a knob of butter. Cover with foil and bake in a fairly hot oven (400/F. or Mark 6) for 20-25 minutes. Peel and slice the cucumber and saute gently in butter in a saucepan. The Sauce : Whisk the egg yolks, vinegar and seasoning in a basin over hot water until the sauce thickens. Add 2 oz. butter, a small piece at a time. If the sauce becomes too thick add a little hot water. When the fish is cooked, place it on a large plate, and surround with the cucumber slices. Serve with the egg sauce.