SALMON FILET WITH HOLLANDAISE SAUCE|
5 egg yolks
1 lb. butter
Salt, pepper and thyme your filet. Brush with butter.
Saute it until ready.
Sauce: Put egg yolks in top of double boiler. Heat up
on low, stirring; be careful not to let eggs cook! Add 1/2 of
the juice from the lemon; add butter, a little at a time,
constantly stirring! When all of the butter is in and melted,
add the rest of the lemon juice. You can now turn off the
heat, but keep stirring until thick. Add a little cayenne
Make the sauce before you start your salmon and leave it
at room temperature. Do not put the sauce back on the heat.
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