25 g (1/8 cup) butter, melted
4 salmon steaks
1 lemon, sliced
black pepper, to season
3 egg yolks
1 teaspoon caster sugar
1 tablespoon water
1 tablespoon white wine vinegar
1 tablespoon lemon juice
175 g (3/4 cup) butter, diced
Pre-heat oven to 150 C / 300 F / Gas 2.
Brush 4 pieces of foil with the melted butter and place a steak on each. Add a lemon slice and season with black pepper. Wrap loosely and bake until cooked approximately 15 minutes. Meanwhile, whisk the egg yolks, sugar, water, vinegar and lemon juice in a bowl, set over a pan of simmering water, until the mixture is smooth and leaves a trail on the surface. Remove from the heat, whisk in the diced butter a few pieces at a time. Season, pour into a jug. Serve the salmon parcels with the warm sauce.