Roasted salmon slices with hollandaise

Name: Roasted salmon slices with hollandaise
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Head (about 1 kg) Savoy cabbage; 7-10 Tbsp Salt; 800 g Salmon fillet without skin; 4 TABLESPOONS Lemon juice; 170 g Butter; 7-10 Tbsp white pepper; 2 Egg Yolk; 2-4 Tbsp White wine; 7-10 Tbsp Sugar; 7-10 Tbsp grated nutmeg; 2 stem(s) Dill; 7-10 Tbsp some dill flowers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Head (about 1 kg) Savoy cabbage
7-10 Tbsp Salt
800 g Salmon fillet without skin
4 TABLESPOONS Lemon juice
170 g Butter
7-10 Tbsp white pepper
2 Egg Yolk
2-4 Tbsp White wine
7-10 Tbsp Sugar
7-10 Tbsp grated nutmeg
2 stem(s) Dill
7-10 Tbsp some dill flowers

Directions

1
Clean, wash and cut the savoy cabbage into strips. Cook in boiling salted water for about 20 minutes. Rinse salmon cold and pat dry. Sprinkle with 2 tablespoons of lemon juice. Melt 20 g butter and fry the fish pieces for 8-10 minutes while turning.
2
Season with salt and pepper. Melt 125 g butter and let it cool down a bit. Put the egg yolks, remaining lemon juice and wine in a bowl. Whisk in a hot water bath with the whisk of the hand mixer until the sauce thickens. Add melted butter while stirring. Season the sauce with salt and sugar. Melt the rest of the butter. Briefly toss cabbage in it and season with nutmeg. Rinse dill cold, dab dry, chop and sprinkle over the fish. Arrange savoy cabbage with salmon and sauce.
3
Season the sauce with salt and sugar. Melt the rest of the butter. Briefly toss cabbage in it and season with nutmeg. Rinse dill cold, dab dry, chop and sprinkle over the fish. Arrange savoy cabbage with salmon and sauce. Garnish with dill blossoms as desired. Boiled potatoes taste good with it.