Salmon cutlet with wormwood-hollandaise sauce and broccoli flan
easy
60 mins
60 mins
Ingredients
- 500 g Broccoli
- 7-10 Tbsp Salt
- 3 Eggs
- 200 g Whipped cream
- 7-10 Tbsp Pepper
- 4 Salmon chops (approx. 200 g each)
- 5 TABLESPOONS Lemon juice
- 1 Onion
- 250 g Butter
- 3 Egg Yolk
- 3-4 Tbsp Wormwood
- 7-10 Tbsp Lemon Pepper
- 7-10 Tbsp Lemon slices and balm
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the flan broccoli clean, wash and divide into small florets. Cut the stems into fine slices. Cook in salt water for about 10 minutes. Whisk eggs and whipped cream. Drain broccoli and puree with the hand mixer's cutting stick, except for 4 florets for garnishing.
- 2
Mix with the egg cream. Season again with salt and pepper. Grease 4 small ovenproof dishes. Pour in broccoli puree. Cook in a water bath in a preheated oven (electric cooker: 200 °C/ gas: level 3) covered with aluminium foil for about 40 minutes.
- 3
In the meantime, wash the salmon chops and sprinkle with approx. 3 tablespoons of lemon juice. Peel the onion. Boil up some salted water and the onion and let the fish simmer for about 10 minutes. Melt butter for the hollandaise.
- 4
Beat the egg yolks, remaining lemon juice and vermouth in a hot water bath until thick and frothy. Stir in butter drop by drop. Season to taste with salt, lemon pepper and possibly some vermouth. Arrange salmon chops with the hollandaise sauce and broccoli flan on plates.
- 5
Garnish with retained broccoli florets and lemon slices and lemon balm. Almond rice tastes good with it.
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