Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SAUCE--------------------------------
4 Egg yolks 1 ts Lemon juice
2 ts White wine 1/2 c Pomegranate juice
10 oz Butter, melted; 300 g Salt

----------------------------FISH---------------------------------
1 oz Butter; 30 g Freshly squeezed lemon juice
6 Salmon fillets; about 6 oz Salt and pepper
; 170 g each

--------------------------GARNISH-------------------------------
Pomegranate seeds

Preheat oven to medium heat.

Whisk the egg yolks and white wine in a double boiler until light and
fluffy. Don't overcook. Remove from heat, and gradually add melted
butter, lemon juice and pomegranate juice. Mix carefully and slowly,
just to blend. Add salt to taste.

Cut 1 oz (30 g) butter into cubes and put in a baking pan. Condiment
the salmon with lemon juice, salt and pepper. Arrange the fish
fillets nicely over the butter cubes. Bake 8 minutes.

Pour some sauce over each fish fillet, garnish with pomegranate seeds
and serve immediately.

Origin: "Chef" supplement, "Laisha" magazine, special Rosh Hashana
issue, August 1994. Translated by Gabi Shahar.

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