Hot-smoked salmon with leaves and chili hollandaise

Ingredients for Hot-smoked salmon with leaves and chili hollandaise

Instructions for Hot-smoked salmon with leaves and chili hollandaise

To prepare the Hot-smoked salmon with leaves and chili hollandaise recipe, please follow these instructions:

Heat the oven up to 150 degrees.

Remove the leaves from the leaves and cut the stem away. Divide the leaves into smaller pieces and blanch them into leachate water.

Divide the salmon into 4 servings and put them in a greased, refractory form and put it in the oven for 15 minutes.

Whip the egg yolks until they are foamed and mix them with a little water, vinegar and sambal oelek over a water bath. Melt the butter and whisk it carefully into the egg yolks, then taste with salt, pepper and possibly. Little lemon juice. Cut chili into small strips and stir them in the Hollandaisais.

Serve the salmon cold with the sauce lukewarm. Spread the salad leaves on plates and put the salmon on top, then pour the sauce over.