Anonymous August 21 2005

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

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