Salmon with Hollandaise and carrot vegetables

Ingredients

• 1 bunch carrots
• Salt
• 2 egg yolks
• Juice of 1/2 lemon
• 6 tbsp fish stock (from the jar)
• 120 g butter
• ground pepper from the mill
• 1 pinch sugar
• 4 portions salmon fillet (with skin about 150g each)
• 2 tbsp oil
• 1 bunch chervil
• grated zest of 1/2 lemon

Instructions

1. 1.

   Peel carrots and cut into sticks. Boil in salted water for 10 minutes.

2. 2.

   Whisk egg yolks with lemon juice and fish stock in a metal bowl. Place over a hot water bath and beat with a whisk until frothy. Gradually fold in 100 g butter pieces. Season with salt, pepper, and sugar.

3. 3.

   Drain carrots and toss in remaining butter. Keep warm. Season salmon fillets with salt and pepper. Heat oil. Fry salmon skin side down for 5 minutes. Reduce heat and flip. Fry flesh side for 2-3 more minutes.

4. 4.

   Rinse chervil, shake dry, and pluck leaves from stems. Mix into carrots. Plate salmon with carrot vegetables and Hollandaise, garnish with lemon zest.

5. 5.