Salmon with Lemon & Cucumber

Ingredients

• 4 x 200g/7oz Salmon steaks

• 50g/2oz butter

• 1 cucumber

• 1 lemon

• ½ white sauce

• salt & pepper

Method

First prepare the cucumber by cutting it in half and scooping out the seeds. Slice finely into half moons and place inside a colander. Sprinkle with salt and leave for about half an hour. Rinse under cold water and dry with some kitchen towel. Grease a deep frying pan/skillet with butter, wash but don’t dry the salmon and place in the pan. The salmon should fit snugly inside so that the salmon stays moist
Season with salt & pepper and sprinkle over a dessertspoon of lemon juice.
Place a piece of buttered paper over the top and cover with a tight fitting lid.

Cook over a gentle heat for about 10 minutes or until the salmon flakes easily when prodded with a fork.
To the white sauce add the beaten yolk of an egg and stir over a gentle heat - do not let it boil.
Stir in the juices from the pan and a dessertspoon of lemon juice drop by drop. Serve at once garnished with the cucumber.

serves 4