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Pan-fried Salmon Supreme |
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| Served with a hollandaise sauce |
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- Remove centre cap on blender top. Place egg yolks, lemon juice, water, salt & cayenne pepper into blender & process at high speed for approx 15 seconds to blend well.
- Meanwhile, melt butter in a small heavy-bottomed saucepan over a low heat until bubbling. Butter must get very hot but should not brown. Immediately pour butter into a glass measuring jug.
- With the blender running, very slowly add the hot melted butter in a thin steady stream through the hole in the top of the blender until incorporated completely for about 1½ minutes. The mixture will be thick & pale yellow in colour. If sauce is too thick, add water, a tablespoon at a time, until desired consistency is reached. Serve immediately or keep warm for up to 30 minutes.
- Place Salmon Supremes into a frying pan , cook both sides for 2½ minutes or until golden brown.
- Serve Salmon on desired plate and pour Hollandiase over Salmon. Serve with desired garnish.
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SERVES:
4
COST PER SERVING:
£2.55
PREPARATION TIME:
10
INGREDIENTS
C10384 - 4 Salmon Supremes
3 large egg yolks, chilled
1½ tablespoons lemon juice
1 tablespoon of water, or more as necessary
¼ teaspoon salt
Pinch of cayenne pepper
16 tablespoons of unsalted butter
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