| 1 | Servings: 4 |
| 2 | * get four salmon steaks about 1 inch thick. |
| 3 | ** do not use margarine in this sauce!! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ |
| 4 | prepare the hollandaise sauce. |
| 5 | Heat the water, salt, peppercorns, lemon slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet then reduce the heat. |
| 6 | Cover and simmer 5 minutes. |
| 7 | Place the salmon steaks in the skillet, adding water if necessary to cover the steaks. |
| 8 | Heat to boiling and then reduce the heat. |
| 9 | Simmer uncovered 12 to 15 minutes or until the fish flakes easily with a fork. |
| 10 | Serve with the hollandaise sauce. |
| 11 | hollandaise sauce: |
| 12 | stir the egg yolks and lemon juice vigorously in a 1 ?quart saucepan. |
| 13 | Add ?cup of the butter and stir over very low heat, stirring constantly, until the butter is melted. |
| 14 | Add the remaining butter. |
| 15 | Continue stirring vigorously until the butter is melted and the sauce is thickened. |
| 16 | (be sure the butter melts slowly as this gives the eggs time to cook and thicken the sauce without curdling). |
| 17 | Serve hot or at room temperature. |
| 18 | Cover and refrigerate any remaining sauce. |
| 19 | To serve again, stir in a small amount of hot water. |
