- four skinless steaks of salmon (the better the fish the better the flavour - but if you actually get hold of really fresh wild fish then just grill it or roast it and eat it without any sauce)
- two eggs
- 2 tablespoons of olive oil
- 1 teaspoon of parsley
- 1 clove of garlic
- half a glass of white wine
- one glass of water
- a bay leave
Boil the eggs for 10 minutes. Peel them and separate the yokes from the egg whites. Chop the egg whites into small squares and reserve.
In a pan mix the olive oil with the egg yokes with a fork (without any heat). Put the pan on the heat. Mash a garlic clove (with the pester and mortar), mix it with the white wine and add it to the egg yokes. When you see bubbles (after a minute more or less) add the water and the bay leave.
Sprinkle the salmon steaks with the salt and put them into the sauce. Let them simmer for 3 to 4 minutes (if you like the salmon well done leave it in for another 2 to 3 minutes) You may need to add a bit more salt to the sauce. Right at the end sprinkle the parsley and then the egg yoke.