Salmon fillet with spicy Hollandaise
Skin-pan-fried salmon with Hollandaise sauce and Kumar's Curry Paste for Tandoori.
Salmon fillet with spicy hollandaise. Cook the salmon skin-on and serve with sautéed pea hearts and hollandaise sauce. Mix the hollandaise sauce with a little Kumar's Curry Paste for Tandoori, a tasty twist for a slightly spicy flavor.
Preparation
Bake the salmon skin-side down and finish cooking in the oven at a core temperature of 48°C.
Boil the peas and then shock them in ice water.
Halve the lettuce hearts and sauté them in butter in a pan. Add the peas and chopped mint and toss gently.
Mix the Kumar's Curry Paste for Tandoori with Hollandaise Sauce.
Serve the dishes on the plate of your choice.
Ingredients
- 2 zalmfilets met huid
- 250 g verse groene erwten
- 250 g aardappelpuree met boter
- 2 kleine slaharten
- verse munt
- 100 ml Hollandaise Sauce
- 1 el Kumar's Curry Paste for Tandoori