Fried salmon fillet with lemon-hollandaise sauce (Johann Lafer)
easy
60 mins
60 mins
Ingredients
- 400 g baby potatoes
- 4 Stem(s) Parsley
- 3 Stem(s) Chervil
- 4 Salmon fillets (approx. 150 g each)
- 3 Stem(s) Thyme
- 3 Garlic cloves
- 1 TABLESPOON clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 Shallot
- 5 white peppercorns
- 100 ml dry white wine
- 1 Bay leaf
- 175 g Butter
- 1 egg (size M)
- 3 Yolks (size M)
- 5 TABLESPOONS Whipped cream
- 1 TABLESPOON Olive oil
- 7-10 Tbsp grated peel and juice of 1 untreated lemon
- 7-10 Tbsp Sugar
- 7-10 Tbsp coarse sea salt
- 7-10 Tbsp Lemon zests
Directions
- 1
Wash the potatoes and cook in boiling water for about 15 minutes. Drain, rinse and peel. Wash parsley and chervil, dab dry, put some chervil aside for garnishing.
- 2
Finely chop the rest of the herbs. Wash the fish, dab dry. Thyme wash, dab dry. Peel garlic. Heat clarified butter in an ovenproof pan. Add salmon, 2 stalks of thyme and garlic.
- 3
Fry the salmon for about 1 minute on each side. Season salmon with salt and pepper. Cook in the preheated oven (electric cooker: 100 °C/ convection oven: not suitable/ gas: not suitable) for 10-12 minutes.
- 4
Peel and slice the shallot. Crush the peppercorns. Boil up white wine, shallot, peppercorns, 1 thyme stalk and bay leaf, reduce by half over high heat. Pour through a sieve into a bowl.
- 5
Cut 150 g butter into small cubes and melt in the hot liquid. Beat the egg, egg yolks, cream, olive oil, lemon zest and juice in an ovenproof bowl over a hot water bath until foamy.
- 6
Slowly stir in a thin stream of butter mixture. Season with salt, pepper and sugar. Heat 25 g butter in a frying pan and fry the potatoes. Add parsley and chervil, season with sea salt.
- 7
Arrange salmon with potatoes and hollandaise sauce. Garnish with chervil and lemon zests.
Nutrition Facts
880 kcal
16 g
72 g
37 g
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