Sauteed salmon with pomegranate sauce

1. Preheat oven to medium heat.
2. Whiski the egg yolks and white wine in a double boiler until light and fluffy.
3. Don"t overcook.
4. Remove from heat, and gradually add melted butter, lemon juice and pomegranate juice.
5. Mixi carefully and slowly, just to blend.
6. Add salt to taste.
7. Cut 1 oz (30 g) butter into cubes and put in a baking pan. Condimenti the salmon with lemon juice, salt and pepper.
8. Arrange the fish fillets nicely over the butter cubes.
9. Bakei 8 minutes.
10. Pour some sauce over each fish fillet, garnish with pomegranate seeds and serve immediately.