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Serves 4
4 fresh salmon steaks (about 1/2 pound each)
1/4 cup butter
1 leek, chopped
1 cup dry white wine
2 tablespoons heavy cream
2 egg yolks
1 teaspoon salt 1/8 teaspoon pepper
1 tablespoon capers
Preheat oven to 350°F. Grease a shallow baking dish.
Melt half the butter in a skillet and sauté the salmon steaks for about 3 minutes on each side.
Place the steaks in the baking dish. Sprinkle them with the chopped leek and pour the wine around them. Cover the dish and bake about 20 minutes.
In a small bowl mix the heavy cream and the egg yolks and beat until light. Spread this mixture over the top of the fish. Sprinkle with salt and pepper. Bake 10 minutes more. Dot with rest of butter.
Remove the steaks to a hot serving plate. Pour the sauce in the pan over them and top with capers.
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