This savory dish is so easy to make, the only problem is deciding what kind of sauce to pair it with. There are many classic and creative ways this creamy blend of butter, eggs, and lemon zest can be served.
Ingredients
600 g of salmon
1 C. teaspoon of fish spice
3 egg yolks
1 C. lemon juice
1 C. of vinegar, contained in the jar of capers
1 C. tablespoon of water
3/4 cup butter, melted
2 tbsp. capers, crushed in a mortar or roughly chopped
Preperation
1. Preheat the oven to 450 ° and boil a bit of water in a saucepan (to make a double boiler).
2. Sprinkle the salmon with fish spices and bake for 15 minutes.
3. In a bowl, whisk the egg yolks, water, lemon juice and vinegar (from the pot of capers). Cook in a bain-marie (putting the cul-de-poule over the pot of water). Whisk constantly until the egg mixture thickens and turns pale (about 2 minutes).
4. Remove the cul-de-poule from the bain-marie. Slowly pour in the butter, whisking to incorporate it. Add the capers to the sauce. Season to taste.
5.Serve the sauce over the salmon.
6. Good to know: Hollandaise sauce does not heat up very well, it is advisable to prepare it just before serving.
