Salmon with Herby Hollandaise Recipe
Ingredients
| Salmon steaks - 4 middle-cut, each weighing 175 g (6 oz) | ||
| Dry white wine | 150 Milliliter | |
| Shallot | 1 | |
| Bouquet garni | 1 | |
| Egg yolks | 3 (FOR THE SAUCE:) | |
| Lemon juice | 2 Tablespoon (FOR THE SAUCE:) | |
| Parsley | 1 Tablespoon, chopped (FOR THE SAUCE:) | |
| Thyme | 1 Tablespoon, chopped (FOR THE SAUCE:) | |
| Dill | 1 Tablespoon, chopped (FOR THE SAUCE:) | |
| Butter | 125 Gram (FOR THE SAUCE:) | |
| Lemon slices or wedges | ||
| Dill sprigs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a dish, add the salmon and pour over the wine.
2) Mix in the shallot and bouquet garni and season with salt and pepper.
3) Place a lid and chill for 1 hour.
4) In a frying pan transfer the salmon mix, and allow to boil.
5) Place a lid and allow to and gently simmer for 4 minutes, turning the fish once.
6) For the sauce, in a blender, add the egg yolks, lemon juice and herbs and season well with salt and pepper.
7) Blend for a few minutes till light and fluffy.
8) Carefully melt the butter till very hot but not browned.
9) Increase the speed of the blender and gradually pour in the butter.
10) Blend for about 30 seconds, till thick and creamy.
SERVING
11) Transfer to a serving bowl.
12) Gently lift the salmon from the pan and arrange on a serving plate.
13) Top with lemon and dill and serve with the sauce.
1) In a dish, add the salmon and pour over the wine.
2) Mix in the shallot and bouquet garni and season with salt and pepper.
3) Place a lid and chill for 1 hour.
4) In a frying pan transfer the salmon mix, and allow to boil.
5) Place a lid and allow to and gently simmer for 4 minutes, turning the fish once.
6) For the sauce, in a blender, add the egg yolks, lemon juice and herbs and season well with salt and pepper.
7) Blend for a few minutes till light and fluffy.
8) Carefully melt the butter till very hot but not browned.
9) Increase the speed of the blender and gradually pour in the butter.
10) Blend for about 30 seconds, till thick and creamy.
SERVING
11) Transfer to a serving bowl.
12) Gently lift the salmon from the pan and arrange on a serving plate.
13) Top with lemon and dill and serve with the sauce.
Chef
