4 large salmon steaks, 1-inch thick
2 eggs, beaten
½ cup olive oil
2/3 cup four
Salt and pepper
1 teaspoon cayenne pepper
12 tablespoons butter
2/3 cup parsley
4 tablespoons lemon juice
Skin steaks. Split in half, taking out bones.
Mix eggs and oil. Marinate the salmon in this for 20 minutes.
Mix flour, salt, pepper, and cayenne pepper. Roll the fish in this. Roll the fish into a coil, the small end being on the outside. Skewer into place.
In skillet, soften 8 tablespoons butter, and over medium heat, sauté the noisettes, basting and turning to get an overall brown.
In the same pan, melt remaining 4 tablespoons butter, browning it slightly. Add parsley all at once, stirring quickly, coat with butter, and have it take on a slight colour.
Remove skewers from salmon, top with lemon juice and parsley. Serve.