Salmon Fillet with Lemon Chive Sauce

Stir egg yolks and juice of one lemon in a glass bowl for 2 min, put in a water bath. gradually add the butter to the egg mixture form and heat gently, stirring throughout, until the sauce thickens. Then add the chives, pepper and salt and remove the saucepan from the kitchen stove. Fill a large, high saucepan two-thirds full with water, add lemon slices and white wine, bring to a boil, reduce heat and simmer over low heat. Carefully place the salmon fillets in the saucepan and poach in the simmering liquid until cooked through, about 6 minutes. Put the fillets on plates, add sauce and sprinkle with dill. Serve with wild rice.

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