Trout filet on spinach and tomato vegetables

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and chop the shallots. Wash and sort the spinach thoroughly. Cut tomatoes crosswise, blanch, skin, cut into eighths and remove seeds. Clean salmon fillets under cold running water. Pour into boiling salt water, add lemon juice. Let simmer at low heat for about 10 minutes. For the hollandaise, melt butter. Beat the egg yolks and wine in a hot water bath until thick. Stir in butter drop by drop. Season to taste with salt and pepper. Heat the oil. Brown the shallots in it. Add tomatoes and spinach. Cook for about 4 minutes while turning. Flavour with salt and pepper. Arrange salmon fillets on the vegetables. Add some hollandaise sauce. Remaining sauce extra is enough. Garnish with lemon slices and plucked dill flags

2. 2

   Record: Henry

3. 3

   Glasses: Gallo design