4 salmon steaks, each weighing about
3 shallots, skinned and chopped
1 fennel bulb, finely chopped
1 bay leaf
3 stalks fresh parsley, crushed
170 ml dry white wine
2 egg yolks
125 g butter, softened
salt and pepper
Pre heat oven 180°C (350°F) gas mark 4
In a shallow oven proof dish, place the salmon. Lay the shallots, bay leaf, fennel and parsley over the salmon, and then pour over the wine.
Cover and cook in the oven for 15 minutes.
Into a saucepan strain 120 ml of the liquid from the salmon. Recover the salmon and keep warm.
Bring the pan to the boil until you have about 20ml left.
In Pyrex bowl beat the egg yolks, stir I the remaining liquid from the pan. Stir in half the butter.
Over a saucepan of hot water place the bowl and whisk, keep whisking until the butter has melted. Slowly bit by bit whisk in the remaining butter. Once you have a fluffy thick sauce remove from the heat.
From the salmon take 2 tsp of the fennel and stir in the sauce.
Place the salmon on a plat and spoon over.