4 pieces salmon
coriander, for garnish

Bake salmon in oven or grill until cooked and golden brown on both sides.

BUTTER SAUCE:

2 cups (4 sticks) butter, softened
2 eggs
1 tbsp. white vinegar
1/2 fresh lemon
salt and pepper

Boil about 2-3 cups of water (enough so it gives only steam) in a large pot.

In a bowl that fits over the large pot (be sure it does not touch the water or it will be a cooked mess) whip the butter with electric mixer until smooth and creamy.

Add in one egg at a time while still mixing. Hold the bowl over the steam and continue mixing with the mixer. Add vinegar and lemon juice. Throw in some salt and pepper.

Once the sauce is thick remove. It should look smooth and creamy. It should not take no more than 2 to 3 minutes for it to be made.

Note: The key point is never stop mixing the sauce. Once the mix is over the steam, do not let the eggs cook or it will be lumpy. Do not let the butter melt into a liquid.

TO SERVE:

Drizzle sauce on fish and garnish with coriander or place your favorite pasta (fettuccine works best) or rice on a plate. Place fish on top and drizzle sauce all over. Garnish.

Serves 4.

Submitted by: Vinaya