Salmon on Arugula

Ingredients

• 4 pieces fresh salmon fillet (≈220 g each)
• Lemon juice
• Salt
• 1 bay leaf
• 1 tsp black peppercorns
• 250 ml dry white wine
• 200 g Crème double
• 2 egg yolks
• parsley (1 tbsp chopped)
• Dill (1 tbsp chopped)
• 200 g arugula

Instructions

1. 1.

   Wash the salmon, pat dry and remove any remaining pin bones with tweezers if needed. Drizzle with lemon juice and season with salt. Bring 500 ml water to a boil with ½ tsp salt, bay leaf, and peppercorns; simmer for about 5 minutes, then add wine (leaving 2 tbsp).

2. 2.

   Place the fish pieces in the broth and poach over low heat for about 8 minutes. Remove and keep covered warm.

3. 3.

   Take 125 ml of the broth, whisk with crème double and gently heat while stirring.

4. 4.

   Whisk the egg yolks with the remaining 2 tbsp wine; pour the hot cream sauce slowly into the yolk mixture using a whisk, then stir in the herbs. Do not boil further.

5. 5.

   Wash, dry, and arrange arugula on four plates; top each with salmon and herb sauce.