Salmon with pepper-hollandaise sauce

Name: Salmon with pepper-hollandaise sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 800 g Salmon fillet in the piece (without skin); 5-6 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Dill; 1 untreated lemon; 800 g Potatoes; 7-10 Tbsp Breadcrumbs; 1 Garlic clove; 250 g Whipped cream; 75 ml Milk; 1 egg (size L); 2 TABLESPOONS grated parmesan cheese; 150 g cold butter; 150 g Lettuce hearts (approx. 2 pieces); 200 g Cucumber; 100 g Schmand; 1 TABLESPOON Sugar; 1 packet (30 g, for 1/4 l sauce) Preparation for Sauce Hollandaise; 1 TABLESPOON pickled green peppercorns; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

800 g Salmon fillet in the piece (without skin)
5-6 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Dill
1 untreated lemon
800 g Potatoes
7-10 Tbsp Breadcrumbs
1 Garlic clove
250 g Whipped cream
75 ml Milk
1 egg (size L)
2 TABLESPOONS grated parmesan cheese
150 g cold butter
150 g Lettuce hearts (approx. 2 pieces)
200 g Cucumber
100 g Schmand
1 TABLESPOON Sugar
1 packet (30 g, for 1/4 l sauce) Preparation for Sauce Hollandaise
1 TABLESPOON pickled green peppercorns
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash the salmon fillet, dab dry and place in a greased, not too large ovenproof dish. Sprinkle salmon with 3-4 tablespoons of lemon juice, season with salt and pepper. Wash the dill, dab dry and chop finely, except for something for garnishing. Wash lemon and cut into slices. Cover salmon with it and sprinkle with dill. Cover and put in a cool place. Wash, peel and thinly slice the potatoes.
2
Grease 8 small, ovenproof moulds (approx. 150 ml each) or one large mould. Sprinkle with breadcrumbs. Layer the potato slices in the baking trays. Peel garlic and press it through a garlic press. Mix cream, 50 ml milk, egg, garlic, some salt and pepper. Pour egg-cream into the moulds, pour over the potatoes and sprinkle with parmesan. Place the ramekins on the grid of the oven. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes until golden brown. Spread 25 g butter flakes on the salmon and place in the oven after approx. 15 minutes to form gratins. In the meantime clean and wash the salad and drain well. Pluck the salad into bite-sized pieces. Wash the cucumber and slice thinly. Beat the sour cream and sugar until creamy. Stir in the rest of the lemon juice and milk.
3
Spread 25 g butter flakes on the salmon and place in the oven after approx. 15 minutes to form gratins. In the meantime clean and wash the salad and drain well. Pluck the salad into bite-sized pieces. Wash the cucumber and slice thinly. Beat the sour cream and sugar until creamy. Stir in the rest of the lemon juice and milk. Mix the salad in a bowl and pour the sour cream sauce over it. For the pepper hollandaise, heat 1/8 litre of water in a pot. Stir in the sauce powder with a whisk and bring to the boil. Cut 125 g cold butter into cubes and stir in gradually at low heat. Add peppercorns to the sauce and arrange in a bowl. Turn out the potato gratin from the ramekins and arrange on a plate with the salmon fillet. Serve garnished with remaining lemon slices and dill. Serve with sauce extra
4
For the pepper hollandaise, heat 1/8 litre of water in a pot. Stir in the sauce powder with a whisk and bring to the boil. Cut 125 g cold butter into cubes and stir in gradually at low heat. Add peppercorns to the sauce and arrange in a bowl. Turn out the potato gratin from the ramekins and arrange on a plate with the salmon fillet. Serve garnished with remaining lemon slices and dill. Serve with sauce extra
5
With 6 people: