Fillet of wild salmon with dutch butter sauce

Name: fillet of wild salmon with dutch butter sauce
Total time: 25 min
Yield: 4
Ingredients: 4 wild salmon fillets; 3 tablespoon lemon juice; 200 gram butter; 3 egg yolk; 1 teaspoon dried tarragon; 1 tablespoon water

Ingredients

Directions

Rub the salmon fillets with one third of the lemon juice, salt and freshly ground pepper.
Leave them for 5 minutes.
Meanwhile, melt three-fourths of the butter in a saucepan over a low heat.
Heat the remaining butter in a frying pan and put in the salmon filets.
Divide the chopped spring onion around it.
Cook the salmon in 6-8 minutes over a low heat, and fill the fillets with a spatula halfway through the time.
Mix the egg yolks with the remaining lemon juice, water, tarragon and some salt and freshly ground pepper in the blender.
Pour the melted butter into it.
Keep turning until it becomes a nicely bound sauce.
If necessary, season the sauce to taste with a few drops of lemon juice, salt and pepper.
Serve the salmon fillets on warm plates and put the spring onions.
Spoon a few spoons of sauce and serve the remaining sauce in a bowl.
Tasty with cooked potatoes and broccoli.