We use cookies to help this site deliver the best possible experience.   Remove this notice.

Fillet of salmon with vanilla hollandaise and fresh rocket Recipe

Ingredients for people

  • Unsalted butter : 125 g
  • Lemon(s) : 1 whole
  • Egg yolk(s) : 2 whole
  • Freshly ground black pepper : 3 Turn
  • Rocket : 100 g
  • Maldon salt : 2 pinch(es)
  • Vanilla pod(s) : 1 whole
  • Salmon steak(s) 150g : 6 whole
  • New potato(es) : 500 g
  • Fine salt : 6 pinch(es)
  • 1

    Cook the potatoes in salted water until tender. Drain and season with maldon sea salt.

  • 2

    Place the butter in a pan over a medium heat and clarify. Skim off the foam that rises to the surface then remove from the heat. Pour the fat into a ug and discard the milk solids that collect at the bottom.

  • 3

    Squeeze the juice from the lemon.

  • 4

    Cut the vanilla pod in half and scrape the seeds into a heatproof bowl. Add the egg yolks, a tablespoon of water and whisk over a bain marie. Once doubled in volume, remove from the heat continue whisking whilst slowly adding the clarified butter. Once you have a thick sauce, add the lemon juice and season with salt and pepper. Set aside.

  • 5

    Season the salmon fillets with salt.

  • 6

    Heat a frying pan, add a little olive oil and sear the salmon (skin side first) for 3 minutes on each side.

  • 7

    Wash and season the rocket while the salmon is cooking.

  • 8

    Serve the salmon with the potatoes, a handful of rocket and a dollop of the vanilla hollandaise.

Chef's tip

«Be careful not to overcook your salmon, 3 minutes on each side should be about right.»

Pan-fried salmon fillets served with a vanilla hollandaise and fresh rocket salad.

Rate this recipe :

(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h