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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.
