Recipe

Buttered Sauce With Poached Salmon Recipe

	Mishi / All my dishes 1 year, 1 month ago Salmon is considered the king of the Irish river. We in Ireland begin the salmon season on March 17, St. Patrick's Day. Hope you enjoy this recipe. Prep:20m Cook:30m Servings:6	Mishi
	irish

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Ingredients

2 to 2-1/2 lbs. fresh salmon, center cut

salt - use 1 tablespoon salt to every 2 pints water

Irish Butter Sauce:

3 egg yolks, free range if you can

2 teaspoons cold water or I like to use 2 teaspoons of white wine

1 stick or 1/2 cup butter, diced

2 teaspoons lemon juice

Italian flat parsley, fennel leaves and lemon wedges for garnish

Directions

Choose a saucepan that will fit the piece of fish tightly.

An oval cast-iron saucepan works well. (If a small piece of fish is cooked in a large pan of water, much of the flavour will escape into the water, so it is important to use the smallest cooking utensil possible.

Fill the saucepan 1/2 full with salted water and bring to a boil.

Note: I like to add a splash of white wine to the salted water.

Put in the piece of fish, bring the water back to a boil, cover and simmer very gently for 20 minutes.

Turn off the heat and allow the fish to sit in the water while you make the sauce (do not let it sit for more than 20 minutes or so).

Put egg yolks in a heavy stainless steel saucepan on low heat or in a bowl over hot water (double boiler).

Add the water or wine and whisk thoroughly.

Add the butter, bit by bit, whisking all the time.

As soon as one piece melts, add the next.

The mixture will gradually thicken, but if it shows signs of becoming too thick or slightly scrambling, remove from heat immediately and add a little cold water. Do not leave the pan or stop whisking until the sauce is made.

If the sauce is too slow to thicken it may be because you are overly cautious and the heat is too low.

Increase the heat slightly and continue to whisk until the sauce thickens to a coating consistency.

Add lemon juice to taste.

Before serving, skin the salmon and lay it on a hot serving dish.

Garnish with parsley, fennel leaves and lemon wedges and serve with the Irish butter sauce.

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