Salmon with lemon thyme sabayon

Ingredients for 2 servings:

• 2 slices of salmon fillet
• 1 tsp butter
• 30 ml white wine
• 125 ml water
• 1 dashes lemon juice
• 1 pinch of salt
• 1 pinch(s) of sugar
• 5 sprigs lemon thyme
• 2 egg yolks
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

summery light, also for guests

Bring the wine, water, thyme, salt, and sugar to a boil and reduce to about 60ml, strain, and let cool. Heat the butter, season the salmon with salt and pepper, and fry briefly in the hot butter, then turn to the other side. Immediately reduce the heat to low and let the fish cook. This also works well in an oven preheated to 60°C (140°F). The fish should stay moist. For the sabayon, beat the reduction with the egg yolks in a bain-marie until thick and foamy. I do this in a saucepan on the stovetop, without a bain-marie. But be careful not to scramble the eggs! Season the sabayon with salt and pepper and pour over the salmon. A risotto with tarragon and a few caramelized small tomatoes goes really well with it.