4 salmon steaks, about 675 g (1 1/2 lbs) in total weight
120 g (4 oz) butter
3 egg yolks
Juice and rind of 1 orange
1 tbsp lemon juice
Salt and pepper
2 tbsps double cream
120 g (4 oz) butter
3 egg yolks
Juice and rind of 1 orange
1 tbsp lemon juice
Salt and pepper
2 tbsps double cream
method
1. Pin the ends of the salmon steaks together with cocktail sticks.
2. Arrange in a round dish with the secured ends towards the middle. Cover loosely and cook on MEDIUM for 8-12 minutes, or until just cooked. Turn the fish over halfway through the cooking time. Leave covered whilst preparing the sauce.
3, In a glass measure melt the butter for 1 minute on HIGH. Beat the egg yolks with the orange juice and rind, lemon juice and salt and pepper. Stir the mixture gradually into the butter.
4. Cook on LOW for 15 seconds and whisk. Repeat every 15 seconds until the sauce thickens, about 3 minutes. Place the bowl in iced water if the sauce starts to curdle. Stir in the cream.
5. Arrange the salmon steaks on a serving dish and pour over some of the sauce. Serve the rest of the sauce separately
2. Arrange in a round dish with the secured ends towards the middle. Cover loosely and cook on MEDIUM for 8-12 minutes, or until just cooked. Turn the fish over halfway through the cooking time. Leave covered whilst preparing the sauce.
3, In a glass measure melt the butter for 1 minute on HIGH. Beat the egg yolks with the orange juice and rind, lemon juice and salt and pepper. Stir the mixture gradually into the butter.
4. Cook on LOW for 15 seconds and whisk. Repeat every 15 seconds until the sauce thickens, about 3 minutes. Place the bowl in iced water if the sauce starts to curdle. Stir in the cream.
5. Arrange the salmon steaks on a serving dish and pour over some of the sauce. Serve the rest of the sauce separately
serving amount
serves 4
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