- 4 portions Salmon with skin (each 200 grams)
- freshly ground pepper
- 2 tablespoons Vegetable oil
- 2 Egg yolks
- Juice of 1 Lemons
- 1 teaspoon grated Lemon peel (organic)
- 50 grams cold Butter
- 50 grams Creme fraiche cheese
- 1 pinch Sugar
- 1 bunch Basil
- lemon and Basil (for garnish)
Rinse fish fillet, pat dry and season with salt and pepper. Heat oil in a nonstick skillet. Add fish fillet skin-side down to the pan and cook for 6-8 minutes, reduce heat, then turn over fish and cook for another 3-4 minutes.
Mix egg yolks in a bowl with lemon juice and lemon zest in a metal bowl. Beat egg yolk mixture with a whisk over a hot water bath. While stirring continuously, add butter and creme fraiche and season with salt, pepper and sugar.
Rinse basil, finely cut, shake dry and chop leaves. Add basil to egg yolk mixture and stir. Arrange fish fillet on plates and serve garnished with lemon and basil sauce.