Clean salmon and remove head, tail and fins. Cut the
salmon into 1 lb steaks (not fillets). Place 1 salmon
steak onto a sheet of foil, squeeze the juice of 1/2 a
lemon, spread 1 tb of butter plus salt and pepper on
the salmon. Wrap the salmon steak tightly in the foil
(heavy duty) so as to make the best water tight seal
as possible. Repeat for each steak. Boil the packages
in water for 20 minutes. Remove and place in the
freezer for an hour then refrigerate for 2 hours. When
ready to serve, unwrap the salmon steaks carefully on
a large platter and cover with warm Hollandaise Sauce.
To accompany the salmon, this dish should be served
with new baby potatoes which have been boiled with
mint leaves, and fresh garden peas, plus a palatable
white wine. This is a very basic but absolutely
delicious recipe. Of course, the fun is catching the
salmon and telling the story of how the large one
snapped the rod like a pretzel and "got away"!
