Roasted Salmon with Lemon and Basil Sauce
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
487
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 487 kcal | (23 %) | ||
| Protein | 38.8 g | (40 %) | ||
| Fat | 36.5 g | (31 %) | ||
| Carbohydrates | 2 g | (1 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 portions Salmon with skin (each 200 grams)
- salt
- 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 Crème fraiche
- 1 pinch sugar
- 1 bunch Basil
- lemon and Basil (for garnish)
Preparation steps
1.
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.
2.
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.
3.
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.
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