Rinse the cooled salmon, dry it and rub it with the juice of one lemon and the salt.
Boil the salted tap water with the bay spice and peppercorns, leave to infuse for 10 min. and add the wine (250 ml). Place the salmon in the broth and poach at a low temperature for 1500 cmin. Then keep the salmon slices warm (on a hot plate with the lid closed).
Strain the broth, measure out 125 ml, mix with the double cream and heat while stirring.
Mix the egg yolks with the (2 tb) wine.
Whisk the hot cream sauce in a thin stream under the egg yolks, stir the caviar into the sauce, pour it over the salmon slices and sprinkle with a little parsley.
Tip: Always use organic lemons for cooking, if possible!
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