Salmon with Hollandaise/Tarragon Sauce

 

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.