Serves 6

For the poaching liquid:
1 cup dry white wine
1 cup water
1/2 teaspoon peppercorns
1 sprig fresh dill
1/2 teaspoon salt
6 8-ounce salmon steaks
to taste salt and pepper
For the mustard-parsley sauce:
2 tablespoons butter
2 tablespoons flour
2 cups half and half
1 tablespoon Dijon mustard
to taste salt and pepper
1 egg yolk
2 tablespoons chopped fresh parsley
for garnish fresh parsley

PREPARATION
For the poaching liquid:
Place the dry white wine, water, peppercorns, dill sprig, and salt, in a large pot. Bring to a boil over high heat, then simmer for 10 minutes. Measure the thickness of the salmon steaks.
Wash the salmon in cold water. Season with salt and pepper. Pour the hot cooking liquid in a deep pan large enough to hold the salmon steaks. Arrange the salmon steaks in the pan, and poach 8 minutes per inch thickness. Remove salmon from the liquid. Carefully remove bones and skin and transfer to a platter. keep warm. Reserve the cooking liquid for the sauce.
For the mustard-parsley sauce:
Melt the butter in a saucepan over low heat. Stir in the flour with a whisk and cook, stirring occasionally, for 2 to 3 minutes. Gradually stir in the cooking liquid, half and half, and whisk until the sauce is thick. Add the Dijon mustard. Season with salt and pepper and remove from heat. Place the egg yolk in a medium bowl and beat lightly. Whisk in a little of the hot sauce into the bowl, and gradually stir in the remaining sauce. Strain the sauce. Add the fresh chopped parsley.

PRESENTATION
Arrange the salmon steaks on warm serving plates. Pour the sauce over each steak. Garnish with parsley sprigs. Garnish each plate with small boiled potatoes, and vegetables. Serve hot.