Ingredients
800 g salmon fillet
80 g Hollandaise sauce100 g butter
10 g Mustard 20 g Vegeta Natur pasta leek20 ml wine vinegar
100 ml white wine
600 ml water
10 g fresh parsley leaf
800 g potato
50 ml olive oil
To taste salt and pepper
Preparation steps
Weight for 4 portions – 600 g fish, 800 g potatoes, 8 dl sauce
Separate the salmon from the skin and cut both into smaller pieces. Grill the skin to make chips. Season the salmon with salt and pepper.
Boil the potatoes in salted water. Drizzle with olive oil, season with pepper, and sprinkle with fresh parsley.
For the sauce, reduce the onion paste, vinegar, and wine, then add the water in which you previously mixed the Hollandaise sauce and mustard.
When the sauce comes to a boil, let it simmer for a few more minutes with the addition of fresh parsley and pepper. Grill the salmon fillets for about 2 minutes on high heat, then serve with potatoes and the sauce.
Tip
Instead of salmon, prepare fish of your choice or cooked meat.