Baked Salmon Steaks with Hollandaise Sauce

Ingredients

  • 6 salmon steaks, about 6 oz each
  • 4 tbs butter
  • kosher salt and black pepper to taste
  • lemon juice to taste
  • Hollandaise Sauce:
  • 3 tbs wine vinegar
  • 1-2 tbs water
  • 3 egg yolks
  • 1 and 1/2 cups unsalted butter, softened (3 sticks)
  • salt and white pepper to taste
  • Tarragon sprigs for garnish
  • Line two baking sheets with buttered foil and place the salmon on the foil. Dot each steak with a knob of butter and season with salt, pepper and lemon juice.
  • Cover loosely with foil and bake in a preheated 350 degree oven for 20-30 minutes, according to the thickness of the fish.
  • Meanwhile, to make the sauce, put the vinegar and water in a saucepan and boil gently until reduced by half, then cool.
  • Put the egg yolks and reduced vinegar liquid in a double boiler or bowl over a pan of gently simmering water and whisk until thick and fluffy.
  • Gradually add the butter, a tiny piece at a time, whisking briskly after each addition until the piece has been absorbed.
  • The final sauce should be the consistency of mayonnaise. Season to taste. If the sauce is too sharp, add a little more butter.
  • Serve the salmon garnished with tarragon and accompanied by the hollandaise sauce.

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