Thin slices of salmon with cress hollandaise sauce

Name: Thin slices of salmon with cress hollandaise sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Bed of garden cress; 200 g Butter; 2 Egg yolk (size M); 225 ml dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 200 g Long grain rice; 600 g Salmon fillet without skin; 500 ml Vegetable broth; 2 TABLESPOONS Lemon juice; 7-10 Tbsp pink pepper berries; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Bed of garden cress
200 g Butter
2 Egg yolk (size M)
225 ml dry white wine
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
200 g Long grain rice
600 g Salmon fillet without skin
500 ml Vegetable broth
2 TABLESPOONS Lemon juice
7-10 Tbsp pink pepper berries
7-10 Tbsp Grease

Directions

1
Cut 3/4 of the cress from the bed, puree finely with 2-3 tablespoons of water in the universal chopper. Dice butter, melt slowly in a pot, remove from heat and allow to cool slightly. Beat the egg yolks and 125 ml white wine over a hot water bath until frothy. Gradually fold in the liquid butter. Stir in cress and season to taste with sugar, salt and pepper. Keep warm
2
Prepare rice in boiling salted water according to package instructions. Wash the fish, dab dry, cut the fillet in half lengthwise and cut into thin slices. Bring 100 ml wine, stock, lemon juice and 1 teaspoon salt to the boil. Add the fish and cook for 4-5 minutes
3
Drain the rice, put it in portions in a greased cup, press it down and turn it out onto 1 plate each. Arrange fish and sauce on the plates. Cut remaining cress from the bed, sprinkle plate with pepper and cress