Ingredients

• 4 x 175g/6oz salmon steaks
• 1 tsp vegetable oil
•   coarsely ground black pepper
• 3 tbsp white wine vinegar
• 1 bay leaf
• 6 black peppercorns
• 3 egg yolks
• 150g/5oz butter
• 3 tbsp fresh mixed herbs such as parsley, dill and chives, chopped
•   seasoning

Method

1. Preheat the griddle to Medium/High. Brush the salmon with oil; sprinkle with pepper. Place two tablespoons water in a pan and add the vinegar, bay leaf and peppercorns. Boil until reduced to two tablespoons; cool slightly.
2. Cook the salmon on the griddle for 4-5 minutes on each side or until the flesh flakes easily but is still moist.
3. Beat the egg yolks until pale. Melt the butter, then pour into a warmed jug. Strain the vinegar; whisk into the eggs.
4. Slowly drizzle the hot butter into the egg mixture, whisking constantly until it is the consistency of cream.
5. Season to taste and stir in the herbs. Pour into a warmed heatproof jug or small saucepan, cover with plastic film and keep warm on the warming plate.
6. Place the salmon on a bed of lightly blanched vegetables. Pour a little of the sauce over; serve the remainder in a jug.

Notes