1. Place the prepared salmon steaks into the simmering court-bouillon and allow to cook for 7 minutes.
2. Remove from the cooking liquid, drain and remove the skin and centre bone.
3. Dress on a serving dish with a little of the cooking liquid. Garnish with slices of the lemon, picked parsley and plain boiled potatoes.
4. Serve with a dish of the sliced, peeled cucumber and the Hollandaise Sauce in a sauceboat.