Salmon with Hollandaise Sauce and Carrots
Peel carrots and cut into sticks. Cook in boiling salted water for 10 minutes.
Whisk egg yolks with lemon juice and fish stock in a metal bowl over hot water bath until slightly creamy, stir in 100 grams (approximately 3 1/2 ounces) of butter cut into small pieces. Season with salt, pepper and sugar.
Drain carrots and toss with remaining butter. Season salmon fillets with salt and pepper. Heat oil in a pan and cook salmon fillets, skin side, for 5 minutes. Reduce heat and turn salmon over and cook for 2-3 minutes more.
Rinse parsley, shake dry and pluck off leaves. Combine parsley with carrots. Arrange salmon and carrots on plates and drizzle with the sauce. Sprinkle with lemon zest and serve.