- 6
Ingredients
- 1/2 cup olive oil
- 1 tablespoon grated lemon rind
- 1 teaspoon salt
- 1/2 teaspoon thyme
- six 1-inch-thick salmon steaks
- 3/4 cup dry white wine
- 3 tablespoons minced shallot
- 1 tablespoon cold water
- 3 egg yolks
- 3 sticks (1 1/2 cups) butter, melted and cooled
- lemon juice
- salt
- pepper
Preparation
Step 1
In a shallow dish combine ½ cup olive oil, 1 tablespoon grated lemon rind, 1 teaspoon salt, and ½ teaspoon thyme. Put six 1-inch-thick salmon steaks in the dish, turn them to coat them with the marinade, and let them marinate, covered, turning them twice, for 2 hours.
Transfer the salmon with a slotted spatula to the preheated rack of a broiler pan and brush them with the marinade. Broil the salmon under a preheated broiler about 2 inches from the heat, brushing them with the marinade twice on each side, for 4 minutes on each side.
In a small heavy enamel saucepan combine ¾ cup dry white wine and 3 tablespoons minced shallot, reduce the wine over high heat to 4 teaspoons, and add 1 tablespoon cold water. Reduce the heat to low, add 3 egg yolks, lightly beaten, and whisk the mixture until it is thick and creamy.
Whisk in 3 sticks (1½ cups) butter, melted and cooled, 1 tablespoon at a time, over low heat, lifting the pan occasionally to cool the mixture. Continue to whisk the sauce until it is thick and add lemon juice, salt, and pepper to taste.
Transfer the salmon to a heated serving dish and serve the sauce separately.