Salmon with Bearnaise sauce

Salmon with Bearnaise sauce

Salmon with Bearnaise sauce tastes particularly juicy when fresh salmon with skin is used for frying. First prepare the Bearnaise sauce. Melt 125 g butter and allow to cool until the clarified butter settles. For the Bearnaise sauce, use only clarified butter to prevent the sauce from flocculating. For the herb stock, put a roughly diced shallot, white wine, white balsamic vinegar and half each of the herbs in a pot and boil down to about 2 tablespoons of liquid. Pour the herb stock through a sieve into a bowl. Stir the egg yolk in a hot water bath with the herb broth until foamy, slowly stirring in the clarified butter. The Bearnaise sauce must not boil so that the egg yolk does not curdle. As soon as the Bearnaise sauce becomes creamy, season with pepper, salt and the remaining herbs, as shown in the picture above. Scale the salmon under running water, dry on kitchen paper and season with lemon juice, pepper and salt. Heat 20 g butter in a pan and fry the salmon lightly on the top. Turn the salmon to the skin side, reduce the temperature and let the salmon cook for about 8 minutes. Arrange salmon with Bearnaise sauce and serve with green beans and boiled potatoes as desired.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
1046 kcal
2 g
44 g
93 g

(C)opyright by Marions Kochbuch