2 to 2 1/2 lb. salmon fillets portioned or 4 (6-8 oz.) salmon steaks (1 1/4 inch thick)

LEMON SAUCE INGREDIENTS:

3 egg yolks
2/3 c. fish stock
3 tbsp. lemon juice or juice from 1 lemon
Salt and pepper
4 drops Worcestershire sauce

Place salmon fillets or steaks in a preheated oven at 450 degrees. For extra moistness, add 3-4 tablespoons of water. Cook 10 minutes per inch of thickness, approximately 10-15 minutes.

Beat all of the lemon sauce ingredients in double boiler stirring constantly until the consistency of heavy cream. Baste over baked fish. Serve hot garnished with chopped parsley. Serves 4.