Salmon with Arugula Salad
Rinse the salmon, pat dry and if necessary remove any remaining bones with tweezers. Drizzle the salmon with lemon juice and season with salt.
Bring 500 ml of water to a boil (approximately 2 cups) with 1/2 teaspoon of salt, the bay leaf and the peppercorns and simmer for about 5 minutes. Then, add up to 2 tablespoons of the wine.
Place the fish pieces in the broth and poach over low heat for about 8 minutes. Remove, cover and keep warm.
Take 125 ml from the broth (approximately 1/2 cup) and mix with the cream. Heat while stirring.
Whisk the egg yolks with 2 tablespoons of wine. Pour in the hot cream in a thin stream while beating with the whisk and then stir in the herbs. Do not allow it to boil.
Rinse and trim the arugula, distribute over 4 plates and lay the salmon on top. Serve drizzled with the herb sauce.