Filter
Reset
Sort ByRelevance
Carol Marie
Fillet of wild salmon with dutch butter sauce
Share
Tweet
Pin
Whatsapp
Print
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.
-
55 minMain dishkohlrabi, red pointed pepper, forest outing, leaf parsley, orange, butter, salmon fillet, White bread,salmon fillet with kohlrabi from the oven
-
60 minMain dishroasted peppers, garlic, chili powder, paprika, ground pimento, chili pepper from the mill, olive oil, chicken bolts,chicken bolts with paprika
-
15 minMain dishjalapeñoburger, lime, crème fraiche light, ready-to-eat avocado, Kaiser roll,jalapeñoburger with avocado
-
45 minMain dishbaking flour, onion, peanut oil, dried sage, medium sized egg, semi-skimmed milk, Parmigiano Reggiano, grilled red peppers in a pot, unroasted hazelnuts,cauliflower frittata with paprika and hazelnuts
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it