Salmon recipe with Dutch sauce and patatitas

Wrap salmon slices, slightly splashed, with foil greased by the inner part with a little butter. Heat a pot with water, enough to cover salmon packages. When you boil, add the fish and let it cook over a very slow heat for about 20 minutes while the fish is cooked, we cook the peeled potatoes and peas. Prepare the Dutch sauce warming in a Elvinagre, water, grain pepper and laurel, on live fire. When it has reduced halfway, it separates from firey let stand until it is warm. Pour on the egg yolks placed in a bowl, straining to eliminate her and the pepper. Beat with rods, putting the bowl on a pot with very hot water, but without boiling, that is, to a soft water bath. Beat to heat until the mixture of thick yolks quite pale if you see that it acquires very heat, remove the bowl from the water bath and continue beating separately. Add the butter softened and cut into small pieces, while beating in the water bath. The formatorship is to use clarified butter, even though it is very laborious to do. Once the cream is thick and good, we remove and add the lemon juice and a pinch of salt, while still. The Dutch sauce must be done at the time of serving, it should not be done in advance or save it for another day once the fish is, it is drained and removed from the aluminum. This salmon recipe is served with Dutch sauce accompanied by the sauce and steamed peas and potatoes. You can pair it with a dry white, fresh wine.