------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Poached Salmon With Hollandaise Sauce
 Categories: Fish Main dish Sauces   
   Servings:  4
 
       3 c  Water 
       1 ts Salt 
       4 ea Black Peppercorns 
       3 ea Lemon Slices 
       3 ea Parsley Sprigs 
       1 ea Onion; Sm, Sliced 
       1 ea Bay Leaf 
       2 lb Salmon Steaks; * 
 -----------------------------HOLLANDAISE SAUCE-----------------------------
       3 ea Egg Yolks; Lg 
       1 tb Lemon Juice 
     1/2 c  Butter; Firm, ** 
 
   *      Get four salmon steaks about 1 inch thick.
   **     DO NOT use margarine in this sauce!!
   ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
   
   Prepare the Hollandaise Sauce.  Heat the water, salt, peppercorns, lemon
   slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet then
   reduce the heat.  Cover and simmer 5 minutes.  Place the salmon steaks in
   the skillet, adding water if necessary to cover the steaks.  Heat to
   boiling and then reduce the heat.  Simmer uncovered 12 to 15 minutes or
   until the fish flakes easily with a fork.  Serve with the Hollandaise
   Sauce.
   
   HOLLANDAISE SAUCE:
   
   Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart saucepan.
   Add 1/4 cup of the butter and stir over very low heat, stirring
   constantly, until the butter is melted.  Add the remaining butter.
   Continue stirring vigorously until the butter is melted and the sauce is
   thickened.  (Be sure the butter melts slowly as this gives the eggs time
   to cook and thicken the sauce without curdling.)  Serve hot or at room
   temperature.  Cover and refrigerate any remaining sauce.  To serve again,
   stir in a small amount of hot water.
  
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