Poached Salmon, Hollandaise Sauce and Green Vegetables

Hollandaise Sauce

• STEP 01

  5 egg yolks 250 g Salted Butter 5 g Lemon juice 1 pinch Cayenne pepper Make a water bath. Melt the butter completely. In a bowl mix the egg yolks with the chili and the lemon juice using a whisk continuously on the bain-marie. Gradually add the completely melted butter (including the whey) while whisking, obtaining an emulsion set aside off the heat.

• STEP 02

  Poached Salmon 4 Skinless Salmon steaks (130 g each) Boil salted water and turn off the heat. Add the salmon steaks in hot water to poach for 15 mins. To book.

• STEP 03

  Sautéed spinach 200 g Fresh spinach 1 minced garlic clove A pinch of dried Chili pepper 15 g Oil for cooking In a frying pan, heat the oil over high heat, add the dried chili pepper and the minced garlic. Add the spinach and toss them. Reserve on a plate.

• STEP 04

  Assembly : Heat the green vegetables, add them over the sautéed spinach on the plate, place the salmon on top and finish by drizzling everything with the Hollandaise sauce.