1. Wash the salmon steaks and dry them thoroughly

2. Season them with salt and pepper

3. Arrange the steaks in a shallow ovenproof dish

4. Cover the steaks with peeled and sliced onions

5. Pour some boiled, lightly salted water over the salmon to barely cover it

6. Seal the dish with foil and bake in the center of the preheated oven for about 25minutes or until the salmon is cooked

7. Lift the salmon steaks carefully out of the dish with a perforated spoon and arrange them on a serving dish

8. Strain the cooking liquid through muslin and measure half a pint into a saucepan

9. Add the vinegar, sugar and lemon juice to the saucepan

10. Simmer over low heat until the liquid has slightly been reduced in quantity

11. Beat the egg yolks in a bowl and stir in a tablespoon of the reduced liquid

12. Blend thoroughly and gradually add in all the liquid

13. Set the bowl over a pan of simmering water and stir the sauce continuously until it thickens to a coating consistency

14. Pour the sauce over the salmon and let it cool

15. Chill the dish in the refrigerator for at least 2 hours

16. Garnish the salmon steaks with thin slices of unpeeled cucumber and serve

List of ingredients required:

Salt and black pepper
2 large onions
2 tablespoons white wine vinegar
4 salmon steaks
2 tablespoons of soft light brown sugar
Juice of 2 lemons
2 egg yolks
Cucumber slices (garnish)

The oven should be preheated at a temperature of 325F (160C)