Step-by-Step Cooking Solutions.

George Perry-Smith's Salmon in Pastry with Ginger and Currants

	12. Gather, clean and chop the herbs.
	13. Finely dice the shallots.
	14. Place herbs and shallots into a blender.
	15. Add some mustard.
	16. Add the lemon juice.
	17. Add the cream.
	18. Add the egg yolk and blend until smooth.
	19. Pour the blended sauce into a small pan.
	20. Make up a bain marie, by placing the small pan into a larger pan of simmering water. Simmer the sauce to cook out the egg yolk. (Note: George Perry-Smith added flour, but Stephen feels the sauce is better without it.)

Method