Zalm met hollandse saus (salmon with hollandaise sauce)

Ingredients for Zalm met hollandse saus (salmon with hollandaise sauce)

Instructions for Zalm met hollandse saus (salmon with hollandaise sauce)

To prepare the Zalm met hollandse saus (salmon with hollandaise sauce) recipe, please follow these instructions:

First prepare the fish Fund by letting fish heads and legs Cook gently in wine together with herbs and spices. When it has boiled ½ hour, sies Fund from, is there more than that will be used to just barely cover the salmon slices cooked into the Fund.

Sprinkle the salmon with salt, do not take the skin of, since the color combination is attractive. Bring to a boil, reduce the heat, the Fund so it only just beads in the edge, put careful the salmon in. Bring the Fund up to just below the boiling point again and pocher salmon until it is tender, this will last 10 minutes. Take up the fish gently using a slotted spoon, and keep it warm (the beautiful pink color can become even stronger, if one keeps the salmon a few moments in the open air, just when the coming up of the Fund).

Hollandaise sauce: boil water, vinegar, peppercorns and chopped onion into half at low heat. Melt butter, cream, and let it stand until it is lukewarm. Beat the egg yolks, there must be fresh and have room temperature. While still whipping, leaning to the indkogte, siede, slightly cooled fluid in and place the dish in a water bath, whip and stir until the sauce thickens. Then added with care the butter in a thin beam. Hollandaise sauce is difficult to make and require experience and discernment. The secret is in the right temperature, it is too high, the sauce of the partitions, it is too low, the sauce is not smooth. Hollandaise sauce must be lukewarm during the entire cooking process and serve lukewarm with warm fish.