Salmon with Hollandaise Sauce and Lime

Ingredients

• 800 g salmon fillet (4 salmon fillets)
• Salt
• white pepper
• 2 tbsp Lime juice
• 4 tbsp butter
• 250 g butter
• 3 egg yolks
• 2 tbsp lemon juice
• Salt
• Pepper
• 1 untreated lime
• 1 handful fresh dill

Instructions

1. 1.

   Clean the salmon, season with lime juice, salt and pepper. Melt butter in a baking dish. Place fish fillets in the butter and bake in a preheated oven at 180°C for about 20 minutes. Cover with foil to prevent drying out. Wash the lime and slice into rounds. Rinse dill under cold water and drain.

2. 2.

   For Hollandaise sauce, warm butter in a pot, skim off foam, let clarified butter cool slightly. Fill a large pot three‑quarters full of water, heat and place a double boiler bowl over it. Whisk egg yolks with 1 tbsp water and beat constantly in the bain‑marie. Gradually drizzle in the butter until a creamy sauce forms. Season with lemon juice, salt and pepper.

3. 3.

   Pour Hollandaise sauce over the fish in the baking dish and garnish with fresh dill and lime slices.