Ingredients

The following ingredients have 4 Servings
  • 5 cups water
  • 1 tablespoon salt
  • 1 lb wild caught salmon fillets (about 4)
  • 2 large egg yolks
  • 2 teaspoons cold water
  • 1/2 cup butter, cut into 10-12 pieces
  • 1 teaspoon lemon juice

Instruction

  • Combine the water and salt and stir until dissolved.  Place the salmon in a pan that's just large enough to put them in a single layer.  Add enough water to barely cover the salmon.  The idea is to use a minimum amount of water to preserve maximum flavor.  If you need more water, stick with the ratios mentioned above.  Discard any unused salt water.
  • Quickly bring the salted water to a boil, then reduce the heat to maintain a simmer and gently cook, uncovered, for 20 minutes.  
  • While the salmon is cooking, prepare the butter sauce.  Add the egg yolks and cold water to a small heavy-bottomed sauce pan.  Whisk until blended.  Cook, whisking constantly, over very low heat. Add a pat of butter and whisk continuously until melted, then add another.  Repeat until all the butter is incorporated and the mixture is slightly thickened.  If it starts to become too thick or "scrambles," remove the pan from the heat and add a few drops of cold water.  Remove from the heat and add the lemon juice.  
  • Pour the butter sauce into a small serving bowl and keep warm over hot, but not boiling water.  
  • To serve, gently lift the salmon from the water.  Remove the skin and plate the salmon.  Serve with fresh greens, watercress or parsley.  Drizzle with the Irish butter sauce and serve.