Cooked Salmon

Make 1/2 liter of water with onion slices, salt, bay leaves, whole parsley and peppercorns 20 min. Let the wine boil in it. Cover and keep warm.

For the sauce, heat butter and stir in flour until light yellow. Gradually add fish stock and whipping cream. Let it boil a few times and remove from heat.

Stir the egg yolks in a cup, stir in a little hot sauce and then stir everything together into the hot sauce. Season with chaff seasoning, salt and cayenne pepper. Heat again, but do not make. Arrange the fish with halved lemon slices and bring the sauce to the table with it.

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