Salmon with lemon zabaione

Ingredients for 2 servings:

• 2 salmon fillets
• salt and pepper
• e.g. Paprika powder, smoked, e.g. from La Chinata
• some oil for frying
• 3 egg yolks
• 1 tsp vegetable stock powder, homemade
• 3 tbsp lemon juice
• 2 tsp lemon zest
• 1 tsp sugar
• 70 ml white wine
• 40 ml milk
• 1 dash of Worcestershire sauce
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

served with rice and cucumber salad

Allow the salmon to come to room temperature. Then season with salt and pepper to taste and sprinkle with a little smoked paprika; this will give it a wonderful crust. Combine the egg yolks, homemade stock, lemon juice and zest, sugar, white wine, milk, and a dash of Worcestershire sauce in a metal bowl and season with salt and pepper. Fill a saucepan with enough water to allow the bottom of the bowl to sit in the water bath. Do not place the bowl in the pan yet. Bring the water to a boil, then reduce the heat to low. Do not allow the water to boil, or the mixture will become scrambled eggs. Place the bowl containing the egg yolk mixture in the pan and beat the mixture with a mixer. Beat the ingredients until creamy. This will take about 4-5 minutes. Meanwhile, heat oil in a pan and fry the salmon for 2-3 minutes on each side. The cooking time depends on the thickness of the salmon. The salmon is perfect when it has a light crust on the outside and is still nice and translucent on the inside, with the lamellae easily pulled apart. This dish goes well with basmati rice and cucumber salad.