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ingredients
serves 4
4 salmon steaks, each weighing about 175 g (6 oz)
2 shallots, skinned and chopped
1 small fennel bulb, finely chopped
1 bay leaf
2 stalks fresh parsley, crushed
150 ml (1/4 pint) dry white wine
2 egg yolks
100 g (4 oz) butter, softened
salt and pepper
lemon juice, to taste
fresh fennel sprigs, to garnish
method
1. Place the salmon steaks in a shallow ovenproof dish. Scatter the shallots, fennel, bay leaf and parsley over the top. Pour in the wine, cover tightly and bake at 180°C (350°F) mark 4 for 15 minutes, until fish is tender.
2. Strain off 100 ml (4 fl oz) of the cooking liquor. Turn off oven, re-cover the salmon and keep warm.
3. Boil the strained liquor until reduced to 15 ml (1 tbsp). Beat the egg yolks together in a medium heatproof bowl, then stir in the reduced liquor and work in half of the butter.
4. Place the bowl over a saucepan of hot water and whisk with a balloon whisk until the butter has melted. Gradually whisk in the remaining butter, whisking well after each addition, to make a thick, fluffy sauce. Remove the pan from the heat.
5. Add 10 ml (2 tsp) of the cooked fennel to the sauce and season to taste, adding a little lemon juice, if necessary.
6. Transfer the salmon to a warmed plate. Spoon the sauce over and garnish with fennel sprigs
serves 4
4 salmon steaks, each weighing about 175 g (6 oz)
2 shallots, skinned and chopped
1 small fennel bulb, finely chopped
1 bay leaf
2 stalks fresh parsley, crushed
150 ml (1/4 pint) dry white wine
2 egg yolks
100 g (4 oz) butter, softened
salt and pepper
lemon juice, to taste
fresh fennel sprigs, to garnish
method
1. Place the salmon steaks in a shallow ovenproof dish. Scatter the shallots, fennel, bay leaf and parsley over the top. Pour in the wine, cover tightly and bake at 180°C (350°F) mark 4 for 15 minutes, until fish is tender.
2. Strain off 100 ml (4 fl oz) of the cooking liquor. Turn off oven, re-cover the salmon and keep warm.
3. Boil the strained liquor until reduced to 15 ml (1 tbsp). Beat the egg yolks together in a medium heatproof bowl, then stir in the reduced liquor and work in half of the butter.
4. Place the bowl over a saucepan of hot water and whisk with a balloon whisk until the butter has melted. Gradually whisk in the remaining butter, whisking well after each addition, to make a thick, fluffy sauce. Remove the pan from the heat.
5. Add 10 ml (2 tsp) of the cooked fennel to the sauce and season to taste, adding a little lemon juice, if necessary.
6. Transfer the salmon to a warmed plate. Spoon the sauce over and garnish with fennel sprigs
