Fried salmon on kale with lemon mustard sauce

Ingredients for 4 servings:

• 1 kg kale, fresh (approx. 400 g net)
• Salt
• 90 g butter
• 1 tbsp grainy mustard
• 1 tsp Dijon mustard, hot
• 5 tbsp lemon juice
• 1 tbsp lemon zest, fine
• 3 egg yolks
• 6 tbsp whipped cream
• 1 tsp honey
• 4 salmon fillets, each approx. 180 – 200 g
• 20 g clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Pick off the tender, curly kale tips and the smallest leaves and rinse thoroughly several times. Blanch in plenty of boiling water for 2 minutes and drain in a sieve. For the sauce, melt 60g butter. Stir in the mustard, 3 tablespoons of lemon juice, and the lemon zest. Whisk the egg yolk and cream and whisk in. Heat gently until the sauce thickens—but do not boil. Season with honey, season with salt, and keep warm in a hot water bath. Season the salmon fillets with salt and 2 tablespoons of lemon juice and gently fry on both sides in hot clarified butter for 3-4 minutes. Meanwhile, toss the kale in the remaining butter and heat through. Arrange the kale on warmed plates, top with the salmon, and cover with the sauce. I serve it with roasted potatoes, tagliatelle, or rice.