Poached Salmon with Irish Butter Sauce

2-1/2 lbs center cut of fresh salmon
water
salt

Irish Butter Sauce:
2 egg yolks
1 dessertspoon cold water
4 oz. butter, diced
1 tsp lemon juice (approx.)
1/4 oz. butter
salt and freshly ground pepper
garnish:
sprigs of watercress or flat parsley


The proportion of salt to water is very important. We use one rounded Tbsp. of salt
to every 40 fl. oz. of water. Although the fish should be just covered with water,
the aim is to use the minimum amount of water to preserve the maximum flavor, so one
shuld use a saucepan that will fit the fish exactly. An oval cast iron saucepan is
usually perfect. Half fill the pan with measured salted water and bring to a boil.
Put in the fish, just covering with water, and bring back to a boil. Simmer gently
for 20 minutes. Turn off heat and allow the fish to sit in the water. Serve within
15 to 20 minutes. Meanwhile, make the Irish Butter Sauce. Put the egg yolks into a
heavy bottomed stainless steel saucepan on a very low heat. Add the cold water and
whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one
piece melts, add the next. The mixture will gradually thicken, but if it shows
signs of becoming too thick, or "scrambling" slightly, remove from the heat
immediately and add a little cold water if necessary. Do not leave the pan or stop
whisking until the sauce is done. Finally add the lemon juice to taste. Pour into
a bowl and keep warm over hot, but not boiling water.

To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the
skin gently. Garnish with sprigs of parsley or watercress.

Serve with Irish Butter Sauce.
Serves 8.


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