Salmon with Wine Sauce and Potatoes

Ingredients

• 600 g salmon fillet (4 slices)
• 16 small potatoes (firmly boiled)
• 1 bunch dill (chopped)
• juice of one lemon
• Salt
• Pepper
• 2 shallots (chopped)
• 2 tbsp butter
• 1 bay leaf
• 0.125 l white wine
• 1 egg yolk
• 1 tbsp tarragon vinegar
• 125 g heavy cream
• 1 handful watercress (chopped)

Instructions

1. 1.

   Peel the potatoes and cook them in salted water for about 20 minutes.

2. 2.

   Drizzle the salmon fillets with lemon juice, season with salt and pepper. Sauté the shallots in 1 tbsp butter. Brown the salmon fillets on all sides, deglaze with white wine, add the bay leaf, and cook over gentle heat for about 5-10 minutes, turning several times. Remove the salmon, cover, and keep warm.

3. 3.

   Whisk the egg yolk with tarragon vinegar, then fold in the remaining butter and cream without boiling. Stir into the pan sauce, adding watercress and seasoning with salt and pepper. Re‑place the salmon and let it rest covered for 2 minutes.