Instructions: In a saucepan melt the butter. In a separate pan combine the egg yolks and lemon juice with a seasoning of salt and pepper. Whisk over a gentle heat till pale and mousse-like and then slowly incorporate the melted butter as you would for a mayonnaise.

Then chop the tarragon and stir in. Whip the cream lightly and fold in as well. Check the seasoning and set aside.

Pre-heat the grill. Place the salmon in a shallow pan and cover with cold water, add the vinegar and a generous seasoning of salt and bring to a gentle simmer.

Cook for 7-10 minutes and remove from the pan. Place each fillet on a heat proof plate and spoon over some of the sauce. Place this under the grill for one minute to brown. Serve.

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