Grilled salmon fillet

Name: Grilled salmon fillet
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Salmon fillet (without skin); 1 untreated lemon; 1 Lime; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 750 g medium-sized potatoes (mainly waxy or floury variety); 40-50 grated parmesan cheese; 160 g Butter; 3 TABLESPOONS Olive oil; 1 collar Dill; 1 potty Tarragon; 1 (30 g / for 1/4 l) Hollandaise sauce bag; 1 TABLESPOON Lemon juice; 7-10 Tbsp Lemons and lime julienne; 7-10 Tbsp Kitchen yarn

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Salmon fillet (without skin)
1 untreated lemon
1 Lime
7-10 Tbsp Salt
7-10 Tbsp white pepper
750 g medium-sized potatoes (mainly waxy or floury variety)
40-50 grated parmesan cheese
160 g Butter
3 TABLESPOONS Olive oil
1 collar Dill
1 potty Tarragon
1 (30 g / for 1/4 l) Hollandaise sauce bag
1 TABLESPOON Lemon juice
7-10 Tbsp Lemons and lime julienne
7-10 Tbsp Kitchen yarn

Directions

1
Wash the salmon fillet, dab dry and pull out the bones with tweezers. Wash lemon and lime thoroughly and dab dry. Cut lime and 1/2 lemon into thin slices. Squeeze the remaining half of the lemon. Sprinkle salmon fillet with lemon juice, season with salt and pepper. Tie lemon and lime slices in flakes with kitchen string on the fillet.
2
Chill the salmon for a short time. In the meantime, wash and peel the potatoes and cut them lengthwise close together. Put potatoes into a large ovenproof dish and sprinkle with salt, pepper and parmesan. Spread 30-40 g butter in flakes on the potatoes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven. 175 °C/ gas: level 3) for about 25 minutes. Then push the potatoes slightly to the edge and place the fish fillet in the middle. Drizzle salmon with olive oil and bake everything together in 25-30 minutes. Meanwhile wash the dill and tarragon and pat dry. Chop half of the herbs. Heat 150 g water in a pot. Stir in sauce powder and bring to the boil. Cut 125 g cold butter into cubes and stir into the sauce gradually at low heat.
3
Drizzle salmon with olive oil and bake everything together in 25-30 minutes. Meanwhile wash the dill and tarragon and pat dry. Chop half of the herbs. Heat 150 g water in a pot. Stir in sauce powder and bring to the boil. Cut 125 g cold butter into cubes and stir into the sauce gradually at low heat. Stir well until the butter has melted. Stir chopped herbs into the sauce and season with lemon juice. Arrange the sauce in a sauce boat and sprinkle with lemon and lime julienne as desired. Spread the rest of the herbs on the fish about 5 minutes before the end of the cooking time and bake with it. Serve fish fillet with baked potatoes and sauce. Serve with a green salad
4
Stir well until the butter has melted. Stir chopped herbs into the sauce and season with lemon juice. Arrange the sauce in a sauce boat and sprinkle with lemon and lime julienne as desired. Spread the rest of the herbs on the fish about 5 minutes before the end of the cooking time and bake with it. Serve fish fillet with baked potatoes and sauce. Serve with a green salad