Ingredients:

• 1 Whole Salmon
• 1 Crayfish tail, cooked
• Salt and Pepper
• 50g Butter
• 50g Flour
• 1 egg yolk
• 2 tblsp Cream

Court Bouillon:

• 1lt water, or crayfish stock
• 300mls white wine
• ½ lemon, juice
• 1 large onion, sliced
• 2 stalks celery
• Bouquet garni
• Pinch of salt

Court Bouillon:

Place everything into a large saucepan, bring to the boil and simmer, uncovered for 20 minutes.

Clean and gut the salmon. Start cutting the salmon into steaks from just behind the head to were it starts to taper for the tail.

Cut salmon should never be washed, as the water will wash away the juices and flavour.

Place the steaks into the court bouillon, bring it slowly up to simmering point then place the lid on and poach for 10 minutes or till the fish steak is just cooked.

In the meantime slice the crayfish tail into steaks. Heat butter in a pan and lightly sauté crayfish. Remove and keep warm.

Using the same pan add the flour, stir into butter, add court bouillon slowly stirring all the time to the right sauce consistency required.

Beat the eggs and cream and whisk into the veloute to enrich the sauce. Check seasoning.

To serve place the salmon steak onto a hot plate, top with the crayfish tail. Drizzle over the veloute sauce.