Serves 8
1. Choose a saucepan that will barely fit the piece of
fish: an oval cast-iron saucepan is usually perfect. (If a small
piece of fish is cooked in a large pan of water, much of the flavor
will escape into the water, so it is important to use the smallest
saucepan possible.
2. Half fill the saucepan with salted water and bring to
a boil. Put in the piece of fish, bring back to a boil, cover and
simmer very gently for 20 minutes.
3. Turn off the heat and allow the fish to sit in the water
while you make the sauce (do not let sit for more than 20 minutes
or so).
4. Put egg yolks in a heavy stainless steel saucepan on low
heat or in a bowl over hot water (double boiler). Add the water
and whisk thoroughly.
5. 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 slightly
scrambling, remove from heat immediately and add a little cold water.
Do not leave the pan or stop whisking until the sauce is made. If
the sauce is too slow to thicken it may be because you are excessively
cautious and the heat is too low. Increase the heat slightly and
continue to whisk until the sauce thickens to a coating consistency.
6. Add lemon juice to taste.
7. Just before serving, skin the salmon and lay it on a hot
serving dish. Garnish with parsley, fennel leaves and lemon wedges
and serve with the Irish butter sauce.
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