Poached Salmon in a Lemon Butter Sauce

Fish part
4 salmon fillets 1” thick
1 cup white wine
2 cups water
1 tsp salt
1 tbsp white vinegar
lemon slices for garnish

Sauce
3 tbsp butter
½ cup poaching liquid
2 egg yolks
juice of ½ lemon
¼ tsp nutmeg

Using a large saucepan to cook the fish pour in white wine and water, deep enough to cover the salmon. Add the salt and vinegar. Bring to a boil then add the salmon. Cook until the flesh is moist and tender. (about 10 min)

Remove the fish from the saucepan and make the sauce. In a small saucepan melt the butter and add the poaching liquid. Beat the egg yolks with the lemon juice and whisk it into the butter mixture. Add the nutmeg and cook gently until slightly thickened. Drizzle on the salmon fillets and garnish with the lemon slices.

Serves 8

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