1. Make court-bouillon by boiling about 3/4 litres of water.
  2. Add finely chopped onion, bay leaves, crushed peppercorns, wine and salt.
  3. Turn the heat down and let it soak for about 10 minutes.
  4. Pour the liquid through a sieve that you hold above the frying pan where the fish will be poached.
  5. Roughly chop the tarragon branches and shallots for the sauce. Put them with the vinegar and white wine in a saucepan.
  6. Bring it slowly to the boil and let it boil until there are only about 2 tablespoons of liquid left.


  1. Bring the 'court-bouillon' to the boil. Place the pieces of salmon in the frying pan.
  2. Poach, but do not boil, for about 8 minutes. The correct time depends on the thickness of the salmon.
  3. Melt the butter in a small bowl in the microwave or in a pan. Put it down for a while.
  4. 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).
  5. Place the bowl on a pan with some boiling water.
  6. Beat the melted butter through the egg yolks in a thin ray.
  7. 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.
  8. If this happens, remove the pan from the heat immediately and add a little cold water.
  9. Season the sauce with salt, pepper, dill and a little tarragon.
  10. 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.