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.
-
25 minLunchsunflower oil, lime, Cajun spices, garlic, whitefish fillet, mango, Red onion, fresh coriander, Tabasco, taco shell, Red cabbage, avocado, creme fraiche,fish tacos with mango lime salsa
-
80 minMain dishbasmati rice, yogurt, baking flour, green beans, Red pepper, tomato, Red peppers, mushrooms, onion, garlic, fresh ginger root, fresh coriander, oil, ground cumin, canjit, chili powder, salt, peas (frozen), nutmeg, whipped cream, cloves, cinnamon stick, bay leaves, ground cardamom fruit,biryani with mixed vegetables
-
20 minMain dishfresh snow peas, ready-to-eat avocado, jalapeño pepper, Red onion, Del Monte Gold pineapple slices, taco shell, chicken fillet, traditional olive oil, smoked sweet pepper, mixed iceberg lettuce,tacos with pineapple, chicken fillet and jalapeño pepper
-
30 minMain dishfloury potatoes, onion, chicory, olive oil, dried thyme, balsamic vinegar, tartar,tartare with stir-fried chicory
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it