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Salmon with hollandaise on a griddle

Salmon fillet topped with a classic tapenade served with white asparagus, hollandaise sauce and butter-fried delicatessen potatoes. Pour the "Rosa Kiss" into the wine glass and enjoy the spring sun outside by the grill.
April but above all Easter is salmon, chicken and rosé wine for me. Simple and easily prepared food that is both light and fresh, in direct contrast to winter's heavy stews. Buon appetito all frying pan lovers ? ⚓️
You can find the Pink Kiss from Tommasi here:
https://www.systembolaget.se/produkt/vin/tommasi-7243301/
Print the recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Fish, Main course
Cuisine Swedish
Servings 4 pers

Ingredients
  

Ingredients

  • 600 gram salmon
  • salt & white pepper
  • rapeseed oil
  • butter
  • potato

Taped up

  • 300 gram olives
  • 2 tbsp caper
  • 2 gaps garlic
  • 4 anchovies
  • 3 tbsp pine nuts
  • ½ dl olive oil
  • ½ dl rapeseed oil

Hollandaise sauce

  • 3 egg yolks
  • 2 tbsp water
  • 200 gram butter
  • 3 tbsp squeezed lemon
  • 1 krm salt

Garnish

  • fried lemon
  • White asparagus
  • chopped parsley
  • grated Västerbotten cheese

Instructions
 

Taped up

  • Fill a tall bowl with olives, capers, garlic, anchovies, pine nuts, olive oil and canola oil. Mix with an immersion blender to the desired consistency.

Hollandaise sauce in a pan directly on the grill

  • Melt the butter in a pot.
  • Whisk the egg yolks together with water to a creamy foam in a saucepan.
  • Remove the pan with the egg foam and whisk in the butter. First drop by drop and then with a sharper beam. Avoid whisking in the white sediment from the butter.
  • Whisk in salt and the squeezed lemon juice.
  • If the sauce has not thickened enough, you simply move the saucepan back onto the hob and whisk it up to the desired consistency. Here it is important to be vigilant so that it does not cut itself. Normally, you cook butter sauces in a water bath, but it works great to cook them in a pan directly on the stovetop.

The salmon

  • Cut the salmon fillet into portions. Salt and pepper.
  • Fry in plenty of rapeseed oil and butter, skin side down.
  • Slice a couple of lemons and fry together with the salmon.
  • Scoop the fish with oil and butter so you don't have to turn the fish. In this way, it keeps its nice shape.
  • When the salmon is almost ready, pull it up on the side where it is a little cooler. Add boiled, cooled new potatoes to the butter mixture and fry for a couple of minutes.

Serving

  • Top the fried salmon with a couple of tablespoons of tapenade and Västerbotten cheese. Quickly gratinate with a gas burner until the cheese melts. Sprinkle over finely chopped parsley. Serve with fried lemon, butter-fried potatoes, white asparagus and hollandaise sauce. Enjoy a glass of dry rosé wine from Italian Tommasi.

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