- Make court-bouillon by boiling about 3/4 litres of water.
- Add finely chopped onion, bay leaves, crushed peppercorns, wine and salt.
- Turn the heat down and let it soak for about 10 minutes.
- Pour the liquid through a sieve that you hold above the frying pan where the fish will be poached.
- Roughly chop the tarragon branches and shallots for the sauce. Put them with the vinegar and white wine in a saucepan.
- Bring it slowly to the boil and let it boil until there are only about 2 tablespoons of liquid left.
- Bring the 'court-bouillon' to the boil. Place the pieces of salmon in the frying pan.
- Poach, but do not boil, for about 8 minutes. The correct time depends on the thickness of the salmon.
- Melt the butter in a small bowl in the microwave or in a pan. Put it down for a while.
- In between, beat the egg yolks in a bowl to loosen the sauce. Pour the boiled down liquid through the sieve (press it out well).
- Place the bowl on a pan with some boiling water.
- Beat the melted butter through the egg yolks in a thin ray.
- Keep beating until the sauce has thickened. The sauce should not get too hot, (best is to put a simmer plate underneath it on the fire) otherwise the sauce will turn.
- If this happens, remove the pan from the heat immediately and add a little cold water.
- Season the sauce with salt, pepper, dill and a little tarragon.
- Drain the fish on kitchen paper. Spoon the salmon onto the plates and then add the sauce as well.
Serve the salmon with boiled baby potatoes and carrots or broocoli.