John Myers
Contents
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Ingredients
- 400 g Jacket potatoes
- 400 g Salmon trout fillet, ready to cook
- 3 piece Fresh lime, juice and zest
- 150 ml Fish stock
- 3 piece Egg yolks, fresh
- 80 g Liquid butter
- Fleur de Sel sea salt
- Ground white pepper
- 250 g Baby spinach leaves, washed and dried
- 1 tsp Shallot cubes
- Freshly grated nutmeg
- 1 pinch Sugar
- 1 tsp Finely chopped basil
- 1 tablespoon Port white
Instructions
- Peel the potatoes and cut into thin slices. Cover a butter-coated tin with it. Season with salt and pepper. Spread the spinach leaves on top. Scatter the shallot cubes on top. Season with nutmeg and a little salt. Pre-bake in the oven at 250 degrees for 5 minutes.
- In the meantime, reduce the lime juice with the zest, port wine and fish stock by half. Beat the egg yolks over a water bath until creamy. Mix in the cooled reduction. Top with 75 g butter. Season with basil, sugar, salt and pepper.
- Place the fish fillet (of your choice) on the spinach. Pour the seasoning and the hollandaise on top. Bake in the oven at 160 degrees for about 6-8 minutes.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 13.2gProtein: 1.6gFat: 12.8g
