Salmon Hollandaise

Serves 4

• 25 g unsalted butter

• ½ onion, cut into very thin strips

• White of 1 leek, cut into very thin strips

• 1 large carrot, cut into very thin strips (julienne)

• 500 ml strained court bouillon or a half-and-half mix of white wine and water

• 4 thin escalopes of salmon, 110 g each

• Hollandaise sauce

• 4 puff pastry shapes, to garnish

• 4 fronds fresh fennel

• Lemon juice

• Salt and pepper

Method

Melt the butter in a shallow pan, large enough to take the four escalopes at once, and gently fry the sliced onion, leek and carrot for 1-2 minutes. Add the bouillon and poach the fish for about 3 minutes the escalopes must not be overcooked.

Place the fish on dinner plates and garnish each one with the sliced vegetables and moisten with 2 teaspoons of bouillon. Season well and squeeze over the lemon juice. Coat the salmon with hollandaise sauce and decorate with a pastry shape and a frond of fennel. Boiled new potatoes should be served separately.