Steamed salmon on spinach with lemon-hollandaise sauce

Name: Steamed salmon on spinach with lemon-hollandaise sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g + 1 tsp butter; 1 untreated lemon; 2 Egg yolk (size M); 200 ml + 4 tablespoons dry white wine; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (175 g each) Salmon fillets; 300 g young leaf spinach; 1 Garlic clove; 1 (approx. 60 g) smaller onion; 7-10 Tbsp grated nutmeg

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g + 1 tsp butter
1 untreated lemon
2 Egg yolk (size M)
200 ml + 4 tablespoons dry white wine
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (175 g each) Salmon fillets
300 g young leaf spinach
1 Garlic clove
1 (approx. 60 g) smaller onion
7-10 Tbsp grated nutmeg

Directions

1
Dice 200 g butter and melt in a pot. Wash lemon hot, grate dry and tear off zest. Halve the lemon and squeeze 1 half. Remove butter from the stove and let it cool down a little.
2
Beat the egg yolks, 2 tablespoons lemon juice and 100 ml white wine over a hot water bath until frothy. Gradually fold in the liquid butter, season to taste with the remaining lemon juice, sugar, salt and pepper.
3
Wash the salmon and dab dry. Bring 100 ml white wine and 1/4 litre water to the boil in a coated pan. Add the salmon, cover and cook over medium heat for 8-12 minutes. Season with salt and pepper.
4
In the meantime wash and drain the spinach. Peel garlic and onion and chop finely. Heat 1 teaspoon butter in a large pan. Add garlic, onion and 4 tablespoons of white wine.
5
Steam spinach for 2-3 minutes until it has completely collapsed. Season to taste with salt, pepper, nutmeg and sugar. Carefully reheat the sauce. Cut the remaining half lemon into slices.
6
Arrange salmon, spinach, lemon slices and sauce on plates, sprinkle with lemon zests.