Preparation Time: 20 minutes
1 1/2 pounds Salmon fillets, cut into 4 portions
2 teaspoons olive oil
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
1 tablespoon olive oil
1/4 cup water
1 whole lemon
6 whole peppercorns
2 egg yolks
2 tablespoons fresh dill, chopped fine
2 sticks butter, melted
1 squirt Tabasco sauce
salt and freshly ground black pepper
dill springs for garnish
1. Brush salmon fillets with olive oil and season evenly with the sea salt and fresh cracked pepper. You can crack the pepper by taking whole pepper corns and rubbing them aggressively on a cutting board with the bottoms of a thick pan or pot.
2. Pre-heat a non-stick pan over medium high heat with 1 tablespoon olive oil. Place Salmon show side down first in hot pan and let sear until you have a very nice brown all over the surface. Flip the fish over and sear the second side. Cook fish approximately 10 miinutes per inch of thickness.
3. Place water, lemon juice and peppercorns in a non-reactive pot on the stove and heat over high heat until mixture is reduced down to 1 tablespoon. Remove peppercorns.
4. Place egg yolks in a bowl and while whisking vigorously very slowly stream the lemon juice reduction into the eggs.
5. Add the dill to the mixture and very slowly begin adding the hot melted butter while continuing to whisk vigorously. Add mixture back into the pan and place on simmer (the lowest setting possible on the stove). Continue to whisk and slowly add the rest of the butter. Season with Tabasco, salt and fresh ground black pepper to taste.
6. Serve on a warm plate and spoon sauce over fish. Garnish with a dill sprig.