The Irish are calling
a seafood recipe like no other.
Ingredients
Instructions
  1. For the salmon
  2. the most important part is the proportion of salt to water.
  3. Add 1 rounded tablespoon salt to every 5 cups water.
  4. Half fill a large skillet with measured salted water and bring to a boil. Put in the piece of fish, just covering with water, and bring back to a boil. Simmer gently for 20 minutes.
  5. Turn off the heat, let the fish sit in the water. Serve within 15–20 minutes. Separately, make the Irish butter sauce.
  6. For the Irish butter sauce
  7. Put the egg yolks into a heavy-bottomed stainless-steel saucepan on a very low heat. Add the cold water and whisk thoroughly.
  8. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or “scrambling” slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally, add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.
  9. To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the skin gently. Garnish with sprigs of watercress or parsley. Serve with the Irish butter sauce.