Remove the skin from the onion and cut into quarters. Add wine, 1/2 l water. Bay spice, 1 tsp. salt and onion in a large frying pan. Rinse salmon chops and poach in the broth for 6 to 8 min.
Remove chops and keep warm. Pour the broth through a sieve. Peel shallot, dice finely. Heat fat. Add one eighth l of the fish stock and whipping cream and bring to the boil. Rinse tarragon, chop finely and add to sauce form. Season with salt, pepper and juice of one lemon. Mix the egg yolks and add to the sauce.
Serve with the salmon.
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