Makes: 10 portions. Cooking time: 8 minutes.
— 10 x 150 grams salmon steaks
— 5 liters court bouillon
— 10 plain boiled potatoes
— ½ peeled thinly sliced cucumber
— sprigs of parsley
— 2 lemons
— ½ liter hollandaise sauce
(1) Place the prepared salmon steaks into the simmering court-bouillon and allow to cook.
(2) Remove from the cooking liquid, drain and remove the skin and the centre bone.
(3) Dress on a serving dish with a little of the cooking liquid. Garnish with slices of lemon, picked parsley and the plain boiled potatoes.
(4) Accompany separately with a dish of the sliced cucumber and the Hollandaise Sauce in a sauceboat.