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Ingredientes
- 3 c. Water
- 1 tsp Salt
- 4 x Black Peppercorns
- 3 x Lemon Slices
- 3 x Parsley Sprigs
- 1 x Onion, Sm, Sliced
- 1 x Bay Leaf
- 2 lb Salmon Steaks, *
- 3 x Egg Yolks, Lg
- 1 Tbsp. Lemon Juice
- 1/2 c. Butter, Hard, **
Direcciones
- * Get four salmon steaks about 1 inch thick.
- ** Don't use margarine in this sauce!!
- Prepare the Hollandaise Sauce. Heat the water, salt, peppercorns, lemon slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet then reduce the heat. Cover and simmer 5 min. Place the salmon steaks in the skillet, adding water if necessary to cover the steaks. Heat to boiling and then reduce the heat. Simmer uncovered 12 to 15 min or possibly till the fish flakes easily with a fork. Serve with the Hollandaise Sauce.
- HOLLANDAISE SAUCE:Stir the egg yolks and lemon juice vigorously in a 1 1/2-qt saucepan.
- Add in 1/4 c. of the butter and stir over very low heat, stirring constantly, till the butter is melted. Add in the remaining butter.
- Continue stirring vigorously till the butter is melted and the sauce is thickened. (Be sure the butter melts slowly as this gives the Large eggs time to cook and thicken the sauce without curdling.) Serve warm or possibly at room temperature. Cover and chill any remaining sauce. To serve again, stir in a small amount of warm water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 500g | |
| Recipe makes 4 servings | |
| Calories 689 | |
| Calories from Fat 474 | 69% |
| Total Fat 53.19g | 66% |
| Saturated Fat 20.08g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 357mg | 119% |
| Sodium 869mg | 36% |
| Potassium 942mg | 27% |
| Total Carbs 6.06g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.81g | 1% |
| Protein 48.83g | 78% |
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