Salmon fillet on vegetable bed with lime-hollandaise sauce

Name: Salmon fillet on vegetable bed with lime-hollandaise sauce
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1 pack of (250 g) frozen salmon fillet; 1 collar Spring onions; 2 (approx. 400 g) Perennials Chicory; 1 Bag of sauce hollandaise (makes 1/4 l sauce); 80 g Butter; 7-10 Tbsp Juice of 1 lime; 7-10 Tbsp freshly ground pepper; 2 TABLESPOONS Oil; 7-10 Tbsp Lime slices and dill blossoms; 7-10 Tbsp crushed pink berries

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

1 pack of (250 g) frozen salmon fillet
1 collar Spring onions
2 (approx. 400 g) Perennials Chicory
1 Bag of sauce hollandaise (makes 1/4 l sauce)
80 g Butter
7-10 Tbsp Juice of 1 lime
7-10 Tbsp freshly ground pepper
2 TABLESPOONS Oil
7-10 Tbsp Lime slices and dill blossoms
7-10 Tbsp crushed pink berries

Directions

1
Remove salmon fillets from the foil and let them thaw for 1 1/2-2 hours. Clean, wash and chop the spring onions and chicory. Heat 1/8 litre water. Stir in sauce powder and bring to the boil. Add butter in pieces and melt at low heat while stirring.
2
Stir in lime juice. Dab salmon dry and season with salt and pepper. Heat 1 tablespoon of oil in a coated pan. Fry the salmon on each side for approx. 3 minutes, remove and keep warm for a short time. Pour the rest of the oil into the pan and fry the vegetables for about 3 minutes, turning them over. Season with salt and pepper. Put the vegetables and salmon into small casseroles. Pour sauce over them. Bake in a preheated oven (electric cooker: 200 °C/ convection oven 175 ° C/ gas: level 3) until golden brown.
3
Season with salt and pepper. Put the vegetables and salmon into small casseroles. Pour sauce over them. Bake in a preheated oven (electric cooker: 200 °C/ convection oven 175 ° C/ gas: level 3) until golden brown. Garnish as desired with slices of lime and dill flowers. Sprinkle with crushed pink berries and serve