4 salmon steaks salt and pepper
1/2 stick (2 oz) 50 g butter
1 shallot, finely chopped
125 ml/4 fl oz dry white wine
125 ml/4 fl oz tomato juice
3 tbsp (25 g) plain flour
125 ml/4 fl oz Hollandaise Sauce
5 ml/1 tsp snipped chives
1/2 stick (2 oz) 50 g butter
1 shallot, finely chopped
125 ml/4 fl oz dry white wine
125 ml/4 fl oz tomato juice
3 tbsp (25 g) plain flour
125 ml/4 fl oz Hollandaise Sauce
5 ml/1 tsp snipped chives
method
1. puff pastry fleurons to garnish
2. Using 15 gIVz oz of the butter, grease an ovenproof dish (large enough to hold all the steaks in a single layer) and a piece of foil large enough to cover it. Set the oven at 190°C/375°F/gas 5.
3. Sprinkle the shallot over the base of the dish and add the salmon steaks. Season with salt and pepper and pour over the wine and tomato juice. Cover loosely with the foil and bake for 20 minutes.
4. Using a fish slice, transfer the salmon to a warmed serving dish. Cover loosely with the foil and keep hot. Strain the cooking liquid into a small pan, bring to the boil; cook for 10 minutes. Remove from the heat.
5. Meanwhile cream 25 g/1 oz of the remaining butter to a paste with the flour in a small bowl. Add the butter and flour paste to the reduced cooking liquid, a little at a time, whisking after each addition. Return the pan to the heat and heat the sauce, stirring constantly until it thickens.
6. Stir in the remaining butter, the Hollandaise sauce and the chives. Pour the sauce over the fish and serve at once, garnished with puff pastry fleurons.
2. Using 15 gIVz oz of the butter, grease an ovenproof dish (large enough to hold all the steaks in a single layer) and a piece of foil large enough to cover it. Set the oven at 190°C/375°F/gas 5.
3. Sprinkle the shallot over the base of the dish and add the salmon steaks. Season with salt and pepper and pour over the wine and tomato juice. Cover loosely with the foil and bake for 20 minutes.
4. Using a fish slice, transfer the salmon to a warmed serving dish. Cover loosely with the foil and keep hot. Strain the cooking liquid into a small pan, bring to the boil; cook for 10 minutes. Remove from the heat.
5. Meanwhile cream 25 g/1 oz of the remaining butter to a paste with the flour in a small bowl. Add the butter and flour paste to the reduced cooking liquid, a little at a time, whisking after each addition. Return the pan to the heat and heat the sauce, stirring constantly until it thickens.
6. Stir in the remaining butter, the Hollandaise sauce and the chives. Pour the sauce over the fish and serve at once, garnished with puff pastry fleurons.
serving amount
serves 4
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