🍽️ Tender Salmon on Fresh Arugula

Name: Tender Salmon on Fresh Arugula
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pieces fresh salmon fillet (approx. 220 g each); Lemon (juice); Salt; 1 bay leaf; 1 tsp black peppercorns; 250 ml dry white wine; 200 g crème double; 2 egg yolks; Parsley (1 tbsp chopped each); Dill (1 tbsp chopped each); 200 g arugula

525 kcal · 30 min · 4 servings

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Ingredients

4 pieces fresh salmon fillet (approx. 220 g each)
Lemon (juice)
Salt
1 bay leaf
1 tsp black peppercorns
250 ml dry white wine
200 g crème double
2 egg yolks
Parsley (1 tbsp chopped each)
Dill (1 tbsp chopped each)
200 g arugula

Instructions

1. Rinse the salmon under cold water and pat it completely dry with a kitchen towel.
2. Remove any remaining bones with tweezers, drizzle the fish with lemon juice, and season with salt.
3. Bring 500 ml of water, half a teaspoon of salt, one bay leaf, and peppercorns to a boil.
4. Let the broth simmer gently for about 5 minutes, then add the wine, but reserve 2 tablespoons of it.
5. Place the fish pieces into the hot liquid and poach them over low heat for about 8 minutes.
6. Remove the salmon, place it on a plate, and keep it warm covered.
7. Take 125 ml of the cooking liquid and stir in the Creme double (heavy cream).
8. Heat the mixture while stirring constantly until it is warm.
9. Whisk the egg yolks with the 2 tablespoons of reserved wine in a separate bowl.
10. Pour the hot cream sauce slowly in a thin stream into the eggs while beating constantly with a whisk.
11. Stir the herbs into the sauce and ensure the sauce does not boil again so that the eggs do not curdle.
12. Wash the arugula, dry it thoroughly, and distribute it onto four plates.
13. Place the salmon on the arugula and top with the herb cream.

Nutrition per serving

kcal: 525
Protein: 31 g · Fett/Fat: 39 g · Carbs: 3 g