| You don't say what it tasted like, so I'm not sure what you're looking
for, but salmon is often served with a dill sauce. It can be as simple
as plain yoghurt with dill added, maybe a few capers if you like them,
to incredibly complex mixtures with blue cheese and caviar -- but always
with lots of dill.
>>>==>PStJTT
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Salmon is also often served with Hollandaise sauce, which, contrary to
popular belief, is fairly easy to make so long as you take the
necessary time. My recipe is an adaption of one from a very old French
cookbook which my grandfather had.
Sauce Hollandaise
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For the reduction:
3 Tbsp water
1 Tbsp white wine vinegar
1 blade mace
1 slice onion
6 black peppercorns
Half a small bayleaf
For the sauce:
1 TBSP water
6 oz unsalted butter (AT ROOM TEMPERATURE)
3 egg yolks
Lemon juice
Salt and black pepper
To make the reduction:
Place all the first set of ingredients in a small pan and simmer
very gently until it is reduced to about one tablespoon. (Be careful,
it's easy to boil it dry). Strain and reserve.
To make the sauce:
Place the reduction in a basin, add one tablespoon of water, stir in
the egg yolks and a little seasoning. Cut the butter into half-ounce
pieces. Set the basin over a pan of *BARELY-SIMMERING* water (use a
bain-marie if you have one). Add one pieces of butter and whisk (I use
a small hand balloon whisk) continuously until the butter has melted
and the sauce has thickened slightly. Add the rest of the butter, one
piece at a time, whisking and allowing each piece to melt and the sauce
to thicken before adding the next. When all the butter has been
incorporated, continue to cook and whisk for a further 2 minutes
or until the sauce has thickened completely.
Remove from heat, add lemon juice and seasoning to taste.
The sauce should be served warm and can be kept warm for some time
so long as it is not overheated.
If the sauce should curdle at any stage, which will only happen
if it is overheated, it can be saved in the same way as mayonnaise,
ie take another egg yolk in a basin, beat it, then slowly beat in
the curdled mixture, a little at a time until it is all incorporated.
the mixture can then be returned to the (reduced) heat and the
procedure continued as before.
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