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Method :
Melt the
butter in a small saucepan over low heat. Skim any froth from the
surface and discard. LEave to cool. Whisk the yolks and 2 tbsp water in
a separate small saucepan for 30 seconds, or until pale and foamy. Place
the saucepan over very low heat and whisk the egg mixture for 2-3
minutes, or until it is frothy and the whisk leaves a trail behind it as
you whisk. Don't let the saucepan get too hot or you will scramble the
eggs. Remove from the heat. If the sauce separates or curdles, remove it
from the heat and whisk in an ice cube before continuing.
Whisk the
cooled butter into the eggs, a little at a time. Avoid using the milky
butter whey from the base of the saucepan. Stir in the lemon juice and
season with salt and cracked black pepper. Try this with the baked
trout, or pan-fried salmon fillets.
Serves 4
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