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Roasted Salmon with Lemon and Basil Sauce

Roasted Salmon with Lemon and Basil Sauce
487
calories
Calories
30 min.
Preparation
moderate
Difficulty

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

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.