Grilled salmon with rejehollandaise

Ingredients for Grilled salmon with rejehollandaise

Instructions for Grilled salmon with rejehollandaise

To prepare the Grilled salmon with rejehollandaise recipe, please follow these instructions:

Spinach:
Put the thinned spinach balls in a saucepan, add 2 tablespoons. Water and heat slowly. Spinach boils for a couple of minutes, stirring occasionally. Add spices to taste.

In a thickened bowl or saucepan, hanging over a slightly larger saucepan with almost boiling water, egg yolks and lemon juice will arrive. This is whipped for a moment, after which the melted slightly spilled butter is added during whipping. Everything is still whipped over a water bath and when the sauce is thick, it is salted with white and white pepper.
The sauce must be thick and foaming. Mix the prawns in Hollandland sauce.

Wipe the salmon fillets and brush them with oil.

Grill the salmon slices on a griddle or on a grate, 3-5 min. on every side. Season with salt and pepper.

Place the salmon slices on a bottom of hot spinach and serve shrimps and potato croquettes (available frozen).