Flaky fish with crispy skin, creamy but tangy lemon hollandaise, lushes poached egg and pop in your moth salty salmon caviar is one delicious dish. All salmon is what I want today!
This dish is all about technique and perfect balance of flavors. First, you have to balance that hollandaise so it does not feel that heavy. Being made with egg yokes and clarified butter it is very easy to produce a fat paste. Lemon and a bit of cold water is the key to a light and slightly tangy sauce. Use some grated lemon zest to bring another layer of flavor and there you have a awesome sauce for your salmon.
Be careful with your fish. Don’t overcook it. You want a flaky fillet with crispy skin. Sear your salmon for ¾ of the cooking time skin side down. Turning just once you avoid overcooking but also achieve that crispy heaven.
- egg yokes
- clarified butter
- salt and white pepper
- Poached eggs
- salmon fillet
- salmon caviar
- In a glass bowl, add one egg yoke, 1 1/2 tablespoon of lemon juice, lemon zest and whisk in the clarified butter over a steam bath.
- Add salt and white pepper to taste.
- Heat up a pot of water on the stove until it boils. Lower the heat to a simmer and add salt and a splash of vinegar.
- Crack the egg in and leave until the whites coagulate.
- Take a salmon fillet and season with salt and pepper.
- When the pan is hot, put the salmon fillet skin side down for 3/4 of the cooking time required.
- Turn the fillet once and your good to go!
- In order to get crispy skin try not to turn the salmon filet too much as you can overcook it or you can end up with soggy skin.
- Place the egg on top of the salmon fillet and pour lemon hollandaise on. Garnish with salmon caviar and dill. Done!