Salmon with Hollandaise Sauce

Name: Salmon with Hollandaise Sauce
Total time: 25 min
Yield: 6
Ingredients: 6 salmon fillets (150 g each); 0.25 l fish stock; 1 cucumber; 250 g butter; 100 ml White wine; 3 egg yolks; 1 tbsp Lemon Juice; Salt; Pepper; 0.5 bunch dill

Prep: —

| Servings: 6 | Cook: —

Salmon with Hollandaise sauce is a recipe with fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!

Ingredients

6 salmon fillets (150 g each)
0.25 l fish stock
1 cucumber
250 g butter
100 ml White wine
3 egg yolks
1 tbsp Lemon Juice
Salt
Pepper
0.5 bunch dill

Instructions

1.
Wash the salmon, pat dry, and drizzle with lemon juice. Heat the fish stock in a wide pot, add the salmon fillets, cover, and poach for about 10-12 minutes. Wash the cucumber, cut it lengthwise into halves, remove seeds with a spoon, slice thinly, and arrange in a tiled pattern on plates.
2.
For the sauce, warm the butter and skim off foam. Whisk egg yolks with white wine over a double boiler, slowly drizzle in melted butter while whisking, then season with lemon juice, salt, and pepper. Lift the salmon from the stock, place on cucumber slices, pour sauce over it, and garnish with dill.