Ingredients
8 (3/4-inch thick) salmon steaks
250 ml chicken broth
1 small onion, thickly sliced
4 sprigs fresh parsley
4 slices lemon
salt and ground black pepper to taste
2 tbsp butter
2 tbsp all-purpose flour
4 tsp finely chopped fresh dill
1 tsp white sugar
0.25 tsp salt
2 large egg yolks, lightly beaten
2 tsp lemon juice
Directions
Step 1
Rinse the salmon steaks and pat them dry.
Step 2
In a large skillet, combine chicken broth, onion, parsley, lemon slices, salt, and pepper. Bring to a boil. Add the salmon steaks in a single layer. Bring back to a boil. Reduce the heat, cover, and simmer until the salmon flakes easily with a fork, for 5 to 10 minutes. Remove the salmon from the skillet and keep it warm.
Step 3
Strain the cooking liquid and reserve 2 cups.
Step 4
Melt the butter in a small saucepan over medium heat. Whisk in the flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add the reserved cooking liquid. Cook, whisking constantly, until the sauce begins to thicken.
Step 5
Slowly stir 125 ml of the sauce into the beaten egg yolks. Pour it back into the saucepan. Cook, stirring constantly, until thick, for 1 to 2 minutes. Do not boil. Stir in the lemon juice. Spoon the sauce over the salmon and serve the remaining sauce alongside.