Name: Roasted Salmon with Lemon and Basil Sauce
Total time: 30 min
Yield: 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 Creme fraiche cheese; 1 pinch Sugar; 1 bunch Basil; lemon and Basil (for garnish)

Ingredients

for 4 servings

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 Creme fraiche cheese

1 pinch Sugar

1 bunch Basil

lemon and Basil (for garnish)

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Preparation steps

Step 1/3

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.

Step 2/3

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.

Step 3/3

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.