Fish
( Eog Cothi O`r Ffwrn )
( Welsh )
serves four
4 Salmon cutlets
150g / 5oz butter
1/2 cucumber, peeled and sliced
1 lemon
2 egg yolks
1-2 tbsp lemon juice or white vinegar
salt & pepper
pinch of cayenne pepper
Line a roasting tin with buttered foil and place the cutlets on
the foil, season
season with salt & pepper, and top each with a knob of butter.
Cover with foil and bake at 4000F / Gas mark 6, for 20-25
minutes.
Gently saute the cucumber in butter
When the fish is cooked, place on a warmed serving dish and surround
with the sauteed cucumber,
Serve with the egg sauce
The Sauce :
Whisk the egg yolks, vinegar and seasoning in a basin over simmering
water,
until the sauce thickens. Add 2oz / 30g butter, a small piece at a
time, ( if the sauce becomes too thick, add a little hot water )