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Le Chaudron recipe
Saumon rôti sauce hollandaise
Roast salmon with hollandaise
⏱ 35 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4thick salmon fillets180 g (6 oz) each
4fresh egg yolks
250 g (9 oz)clarified butter
The juice of 1 lemon
1 tbspfiltered water
1 pinchcayenne pepper
2 tbspextra-virgin olive oil
- 4 thick salmon fillets 180 g (6 oz) each
- 4 fresh egg yolks
- 250 g (9 oz) clarified butter
- The juice of 1 lemon
- 1 tbsp filtered water
- 1 pinch cayenne pepper
- 2 tbsp extra-virgin olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Clarify the butter by melting it gently and skimming off the white foam.
- Put the salmon in the baking dish, brush with olive oil and season.
- Bake at 200 °C (400 °F) fan for 15 minutes until just opaque.
- Meanwhile, bring water to a gentle simmer in the medium saucepan for a double boiler.
- Mix the yolks with the water in the stainless-steel bowl and set it over the simmering water.
- Whisk constantly for 5 minutes until pale and thick, then whisk in the clarified butter.
- Add the lemon juice and cayenne, adjust the salt and spoon generously over the salmon.
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