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Place the salmon steaks in a shallow ovenproof dish. Scatter the shallots, fennel, bay leaf and parsley over the top. Pour in the wine, cover tightly and bake at 180C, gas mark 4, 350F for 15 minutes, until fish is tender.
Strain off 1/2cup/1/4pt/140ml of the cooking liquor. Turn off oven, re-cover the salmon and keep warm. Boil the strained liquor until reduced to 1tbsp.
Beat the egg yolks together in a medium heatproof bowl, then stir in the reduced liquor and work in half the butter. Place the bowl over a saucepan of hot water and whisk with a balloon whisk until the butter has melted. Gradually whisk in the remaining butter, whisking well after each addition, to make a thick, fluffy sauce.
Remove the pan from the heat. Add 2tsp of the cooked fennel to the sauce and season to taste, adding a little lemon juice, if necessary. Transfer the salmon to a warmed plate. Spoon the sauce over and garnish with fennel sprigs.
4 salmon steaks, each weighing about 6oz/175g
2 shallots, skinned and chopped
1 small fennel bulb, finely chopped
1 bay leaf
2 stalks fresh parsley, crushed
1/2cup dry white wine 1/4pt/140ml
2 egg yolks
1/2cup butter, softened 4oz/100g
salt & pepper
lemon juice, to taste
fresh fennel sprigs, to garnish
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