Use either salmon steaks or fillets for this recipe

Serves 6

6 8-ounce salmon steaks or 6 6-ounce boned and skinned salmon fillets
to taste salt and pepper
2 cups fish stock
1/4 cup dry white wine 
1 1/2 cups velouté sauce
1 egg yolk
1/4 cup heavy cream

PREPARATION
Season the salmon steaks or fillets with salt and pepper and arrange side by side in a baking dish.
Pour the fish stock and the white wine over. Bring to a simmer and poach for 5 to 10 minutes. Arrange fish on a warm platter. Remove bones and skin.
Reduce the cooking liquid to half a cup.
Stir in the velouté sauce. Bring to a boil. Simmer to reach a medium-thick consistency.
Mix the egg yolk with the cream. Whisk into the sauce, but do not allow to boil.
Strain sauce over hot salmon steaks and serve at once.

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