Ingredients:
1 lb. Salmon
1 stick of butter
1 tblspn. cooking oil
pinch of salt & pepper
Hollandaise/Tarragon Sauce
1 egg
1 stick of butter
1 lemon
pinch of salt
pinch of tarragon
In a frying pan, add the cooking oil and butter and bring to a medium/high heat. Saute the salmon and upon finishing add a pinch of salt and pepper.
In a deep pan, add around 3 cups of water and set to medium heat. In a small bown, heat a stick of butter and clarify using a spoon. Place a stainless steel bowl on top of the pan with heated water. Add an egg and stir/beat using a wisk. Add the clarified butter a little at a time while constantly stirring. Add half a lemon juice and a pinch of tarragon and stir until the sauce thickens to a consistency that of a gravy. Turn the heat off and pour the sauce on the salmon.
Serve with rice, sauted carrots and zucchini and corn.
