4 salmon steaks
Salt
Pepper
1 green onion, finely chopped
1/4 tsp. dried tarragon leaves
3/4 cup extra dry champagne
or white grape juice
2 T. butter
2 tsp. cornstarch
2 egg yolks
1/3 cup whipping cream
1 tsp. Dijon mustard
Parsley, chopped
Lime, sliced
Sprinkle both sides of salmon with salt and pepper. Place in buttered baking dish large enough to hold steaks in single layer. Sprinkle with onion and tarragon. Pour champagne over salmon. Bake, covered, at 400 degrees for 20-30 minutes. Pour off cooking liquid into measuring cup. Add more champagne, if necessary, to make 1 cup liquid. Keep salmon warm. Melt butter in medium saucepan. Stir in cornstarch; cook until bubbly. Remove from heat. Gradually blend in fish liquid. Cook, stirring, until mixture boils. Beat egg yolks with cream and mustard. Mix in small amount of warm sauce. Without heat, smoothly blend egg mixture into remaining sauce. Cook over low heat until thickened, stirring constantly (do not boil). Serve salmon steaks with sauce spooned over. Sprinkle with parsley. Garnish with lime slices.
Benjamin Williams
Longview, TX
From—Fish Traditions: Member Recipes