Ingredients

Fresh Lime Juice
400 G Fresh Salmon Trout
fresh Coriander
Sesame Oil
Fresh Ground Black Pepper
Salt
Sugar
4 Eggs for Poaching

Sauce

Ingredients

1 Onion Chopped
2 Bay Leaves
5 Black peppercorns
Knob of Butter
250g Clarified Butter (Melted)
1/2 Cup White wine
1 cup Water
4 Egg yolks
1/4 Cup Cup Lime Juice
Zest of one Lime
Salt and White pepper to taste

Serves 4 pax starter portion

Method

For the Salmon:

Mix the Lime Juice and sesame Oil chop Coriander Jullienne
Skin the Salmon and place in a Glass or Stainless Steel Dish
Add Sugar, Lemon Grass, Salt and Pepper to Lime and Sesame mix
and Pour over fish. Press chopped coriander onto fish and wrap with
Clingfilm Allow to marinate for +/- half an hour before serving

For the Sauce:

Saute the chopped onion in Butter until Glassy. Add 2 bay Leaves and the 5 Black Peppercorns. Now add 1 Cupof water and half a Cup Dry white wine as well as the Lime Juice. Reduce by 2/3, Strain and set Liquid aside to cool, once cooled, place in a double Boiler and add 4 egg Yolks , whisk over low heat until luke warm and foamy. Gradually Drizzle in the Welted Clarified Butter, whisking the whole time until sauce thickens. Seaon with salt and pepper to taste. Sauce Must not get too hot as egg will cook and make the sauce grainy. The Sauce must have a Light and fluffy consistency.
Now Poach 4 Eggs