Categories: Fish, Main dish, Sauces 
      Yield: 4 servings 
  
      3 c  Water 
      1 ts Salt 
      4    Black Peppercorns 
      3    Lemon Slices 
      3    Parsley Sprigs 
      1    Onion; Sm, Sliced 
      1    Bay Leaf 
      2 lb Salmon Steaks; * 
           *HOLLANDAISE SAUCE* 
      3    Egg Yolks; Lg 
      1 tb Lemon Juice 
    1/2 c  Butter; Firm, ** 
  
  Servings:  4 
   
  *      Get four salmon steaks about 1 inch thick. ** DO NOT use 
  margarine in this sauce!! 
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  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.