Salmon fillet on vegetable bed with lime-hollandaise sauce

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 2
  • 1 pack of (250 g) frozen salmon fillet
  • 1 collar Spring onions
  • 2 (approx. 400 g) Perennials Chicory
  • 1 Bag of sauce hollandaise (makes 1/4 l sauce)
  • 80 g Butter
  • 7-10 Tbsp Juice of 1 lime
  • 7-10 Tbsp freshly ground pepper
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Lime slices and dill blossoms
  • 7-10 Tbsp crushed pink berries

Directions

  1. 1

    Remove salmon fillets from the foil and let them thaw for 1 1/2-2 hours. Clean, wash and chop the spring onions and chicory. Heat 1/8 litre water. Stir in sauce powder and bring to the boil. Add butter in pieces and melt at low heat while stirring.

  2. 2

    Stir in lime juice. Dab salmon dry and season with salt and pepper. Heat 1 tablespoon of oil in a coated pan. Fry the salmon on each side for approx. 3 minutes, remove and keep warm for a short time. Pour the rest of the oil into the pan and fry the vegetables for about 3 minutes, turning them over. Season with salt and pepper. Put the vegetables and salmon into small casseroles. Pour sauce over them. Bake in a preheated oven (electric cooker: 200 °C/ convection oven 175 ° C/ gas: level 3) until golden brown.

  3. 3

    Season with salt and pepper. Put the vegetables and salmon into small casseroles. Pour sauce over them. Bake in a preheated oven (electric cooker: 200 °C/ convection oven 175 ° C/ gas: level 3) until golden brown. Garnish as desired with slices of lime and dill flowers. Sprinkle with crushed pink berries and serve

Nutrition Facts

KCAL
780 kcal
CARBS
15 g
FATS
66 g
PROTEINS
33 g

Categories & Tags

Main DishesFish