| 2 | 6 oz salmon fillets |
| 4 | teaspoons butter |
| 1 | tablespoon flour |
| 1/4 | teaspoon salt |
| 1 | dash pepper |
| 1/2 | teaspoon prepared mustard |
| 3/4 | cup clam broth |
| 1 | egg yolk |
| 1 | tablespoon lemon juice |
| 1 | tablespoon fresh dill weed, chopped |
| dill sprigs |
Preheat broiler. Rinse salmon steaks under cold water; Pat dry on paper towels;
Lightly sprinkle with salt and pepper. Place on lightly oiled broiler pan.
Broil, 4 inches from heat, about 6 minutes or until fish flakes easily,
turning once with spatula. Place salmon on heated plates and keep warm.
Melt butter in a small saucepan. Stir in flour, salt, pepper, and mustard.
Add broth gradually, stirring until smooth. Cook, stirring constantly
until sauce thickens, and boiul 2 minutes. Stir in dill. Beat egg yolk in small bowl.
Stir a few tablespoons of the hot sauce into egg yolk, then add to butter mixture in saucepan;
heat, stirring constantly, just to boiling-but DO NOT BOIL.
Stir in lemon juice. Pour sauce over salmon. Garnish with dill sprigs and serve.
Serve with blush champagne.....Romantic!