Light and rich at the same time, this recipe is perfect for Good Friday. Serve it with steamed asparagus and my Potato Salad (see recipe) and you’ll have a wholesome dinner.
Ingredients:
(serves 4) A Gf
- 4 salmon fillets, 6 to 8 oz. each
- 6 Tbsp. organic butter
- 2 organic egg yolks
- 2 Tbsp. parsley, finely chopped
- 2 organic lemons
- Salt and pepper to taste
Wash the lemons, grate their rind, squeeze them and put the juice and the rind in a heatproof bowl.
Add the egg yolks, salt and pepper.
Place the bowl over a pot of simmering water and cook over low heat (see picture) until the mixture starts to rise. Stir constantly with a hand whisk to incorporate air, with a delicate up-and down movement.
Melt the butter, add it to the egg mixture, stir well and remove from the heat.
Meanwhile, steam the salmon fillets or cook them in a non-stick pan for 15 minutes, with very little oil.
Pour the egg sauce on a serving dish, arrange the salmon fillets on top of it, sprinkle with the chopped parsely and serve warm.