Pan-fried fish with mustard hollandaise

Ingredients for 3 servings:

• 500 g jacket potatoes, boiled and peeled
• 3 shallots
• 200 g salmon fillet(s)
• 6 king prawns, 40 g each, headless, with shell
• 1 tbsp clarified butter
• some lemon juice
• e.g. salt and pepper
• 4 sprig chervil
• 2 small shallots
• 10 peppercorns, white
• 2 tbsp white wine vinegar
• 50 ml water
• 125 g butter
• 2 medium-sized egg yolks
• 1 tsp mustard, grainy
• some lemon juice
• e.g. salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

For the hollandaise sauce, briefly crush the peppercorns with a wide knife blade or in a mortar and pestle, then place them in a saucepan with the finely sliced ​​shallot. Pour in the water and vinegar and reduce by half over medium heat. Then strain the stock through a sieve and set aside. Melt the butter in another saucepan, but do not brown it. Cut the potatoes into slices about 3 mm thick and the shallots into thin slices. Remove the shells from the prawns and cut the salmon into thin strips about 1 cm each. Combine the vinegar and egg yolk in a metal bowl and place over a pan of hot water until creamy. Pour in the melted butter in a thin stream, stirring continuously as shown in the video. Season the sauce with mustard, lemon juice, salt, and pepper, and keep warm for later. Heat the clarified butter in a wide pan and place the potato slices next to each other in the pan. First fry on one side until golden brown, then turn over and add the shallots and fry for another 3-5 minutes. Heat clarified butter in another pan and fry the salmon and shrimp for about 1 minute on each side. Then season both with a little lemon juice, add to the potatoes, and season with salt and pepper. Sprinkle with torn chervil leaves and serve with the hollandaise sauce.