Carrot flan and basil-hollandaise with salmon fillet

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots, put 250 g aside. Cut the rest of the carrots into slices. Peel and finely chop the onion. Melt 1 tablespoon butter. Brown the onions and carrot slices in it.

2. 2

   Season with salt and pepper. Add 2 tablespoons of water. Cover and cook for about 15 minutes over a mild heat. Whisk eggs and 3 tablespoons of cream. Add the rest of the cream to the vegetables, bring to the boil briefly and puree.

3. 3

   Stir in whisked eggs. Pour into 6 greased moulds (approx. 1/8 litre capacity). Leave to stand in a hot water bath in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 40 minutes.

4. 4

   In the meantime dice the remaining carrots finely. Clean, wash and cut the spring onions into long pieces. Shortly before serving, cook for about 7 minutes in boiling broth. Add the carrots for the last 2 minutes.

5. 5

   Wash the fish, dab dry and cut into thin slices. Pour into hot oil. Fry on each side for about 2 minutes. Season with salt and lemon juice. For the sauce, wash basil and chop coarsely.

6. 6

   Heat 1/8 liter of water. Stir in Sauce Hollandaise, add basil, bring to the boil. Stir in remaining butter cut into pieces at low heat. Season to taste with white wine. Serve flan, fish, vegetables and sauce garnished with lemon, basil and dill flowers.

7. 7

   Sprinkle with crushed paprika as desired.

Nutrition Facts

KCAL
610 kcal

CARBS
11 g

FATS
46 g

PROTEINS
31 g