Baked Salmon Steaks with Hollandaise Sauce
- 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.