Fish
93
Dish: shallow dish, 1 litre (2 pt) jug
4 salmon fillets or steaks each 100-150g (4-6oz)
30ml (2tbsp) white wine
Sauce:
3 egg yolks
30 ml (2tbsp) white wine vinegar
150g (5oz) chilled, unsalted butter, cut into cubes
pepper
Place salmon in dish with wine. Place on base of oven, cover and cook on MEDIUM
MICROWAVE for 5 mins. Leave to stand and make sauce. Place egg yolks and vinegar in
a jug. Beat well. Drop cubes of butter on top. Place jug on base of oven and cook on HIGH
MICROWAVE for 30 secs. Whisk. Cook on HIGH MICROWAVE for 10 secs. Whisk again
and cook on HIGH MICROWAVE for 10 secs. Repeat 10 sec. stages until sauce is thick
and creamy. Season and serve immediately with salmon steaks or asparagus spears.
N.B. This sauce must not boil or the eggs will curdle.
Cooking method
Ingredients
Salmon with Hollandaise Sauce
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