Salmon Steaks
with Hollandaise Sauce

4 SALMON STEAKS

Hollandaise Sauce
2 tablespoons lemon juice
4 black peppercorns
3 egg yolks
3/4-cup butter, cubed
Salt and pepper

Court Bouillon
1 1/4 cups while wine OR
6 tablespoons white-wine vinegar OR
juice of 1 lemon made up to 1 ¼ cups with water
1 onion, sliced
1 small carrot, sliced
1 stalk celery, chopped

To Garnish
1 sprig parsley
lemon slices

First make the sauce. Put the lemon juice, peppercorns and 2 tablespoons water into a small pan. Boil to reduce to 1 tablespoon liquid. Put the egg yolks into a bowl. Strain the reduced liquid over them, then place the bowl over a pan of just-simmering water. Beat the mixture together, then beat in the butter, cube by cube, beating constantly. Keep the sauce warm, but not hot, and if it overheats and starts to separate, remove the bowl from the pan and plunge the bottom into a bowl of cold water. Beat until the sauce is smooth, then return the bowl to the pan and continue. When all the butter has been amalgamated, season to taste.

To make the court bouillon, put all the ingredients into a large sauté pan or saucepan and add 3 3/4 cups water. Bring to a boil, then simmer for 20 minutes. Strain and return to the pan. Add the salmon steaks. Simmer gently for 5 minutes, or longer if they are thick steaks or need turning because they arc not covered by the court bouillon. Check that they are cooked through by inserting a fork to see if the bone comes away from the flesh.

Remove the salmon steaks with a slotted spoon, and drain well. Garnish with a sprig of parsley and lemon slices. Serve immediately with the sauce.

SERVES 4