Steamed salmon in saffron-hollandaise sauce with mangetouts

Name: Steamed salmon in saffron-hollandaise sauce with mangetouts
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Salmon fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 400 g Sweet peas; 1 TABLESPOON Oil; 150 ml White wine; 1 little box Saffron threads; 1 (30 g) Pouch preparation for Sauce Hollandaise; 125 g Butter; 1 Pot of chervil; 7-10 Tbsp Lemon and chervil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Salmon fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
400 g Sweet peas
1 TABLESPOON Oil
150 ml White wine
1 little box Saffron threads
1 (30 g) Pouch preparation for Sauce Hollandaise
125 g Butter
1 Pot of chervil
7-10 Tbsp Lemon and chervil

Directions

1
Wash the salmon and dab dry. Cut into portion pieces. Sprinkle with lemon juice, season with salt and let stand. In the meantime, clean and wash the mangetouts and cut them in half lengthwise. Cook in boiling salted water for about 8 minutes.
2
Fry the salmon briefly in hot oil. Deglaze with 100 ml white wine. Add 1/4 litre of water, bring to the boil briefly and cook over medium heat for about 5 minutes. For the sauce heat 1/8 litre water and saffron. Stir in sauce powder, bring to the boil. Stir in butter cut into small pieces and fold in at low heat. Refine with 50 ml white wine. Pluck the chervil leaves. Mix with the mangetouts.
3
Stir in sauce powder, bring to the boil. Stir in butter cut into small pieces and fold in at low heat. Refine with 50 ml white wine. Pluck the chervil leaves. Mix with the mangetouts. Serve salmon, vegetables and sauce in portions, garnished with lemon and chervil.