Salmon fillet with hollandaise sauce recipe

Salmon Fillet with Hollandaise Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Salmon fillet with hollandaise sauce recipe, recipe Rating: 4.7
Number of votes:111 

Ingredients

3 sprig(s)	chervil, chopped
3 sprig(s)	thyme, chopped
4	salmon fillet, approx. 150g each
1	shallot, chopped
1	egg
3	egg yolks
5 tbsp	single cream
1	ripe lemon, juice and grated rind
	sugar
	salt and pepper
1 tbsp	lard
3 clove(s)	garlic, minced
100 ml	white wine
1	bay leaf
125 g	butter
1 tbsp	oil
5	white peppercorns, crushed
800 g	small potatoes, peeled
3 sprig(s)	parsley, chopped

Instructions

Preheat the oven to 150°C. Cook the potatoes in salted water until done, then drain the potatoes.

In a roasting tin heat the lard and place the fish with 2 sprigs of thyme and the garlic into the tin. Fry the fish from both sides for 1 minute. Season with salt and pepper and transfer the tin into the oven for 10-12 minutes.

In a saucepan combine the wine, peppercorns, the remaining thyme, bay leaf and shallots and bring to a boil. Cook over high heat until half of the wine has evaporated. Strain into another pan and whisk in 100g of the butter .

Over a water bath, whisk the egg and egg yolks with cream, oil, lemon juice and zest until foamy. Stir in the wine and butter mixture. Season to taste with salt, pepper and sugar.

In a pan heat the remaining butter and fry the potatoes until golden all around. Stir in the chervil and the parsley and season with salt.

Serve the fish with the sauce and the potatoes.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a