Plucking basil

ingredients for 4 persons

  • 4 salmon chops or 600 g salmon fillet
  • Juice of a ½ lemon
  • 500 ml of water
  • 1 tsp salt
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 250 ml of dry white wine
  • 125 ml brew
  • 250 g of creme fraiche
  • 2 yolks
  • 2 tbsp dry white wine
  • 3 tablespoons chopped parsley

Sour the salmon with the lemon juice, salt and set aside. Bring the bay leaf, peppercorns and salt to the boil and let it steep for 10 minutes, add the white wine; Put the salmon in this broth and poach for 14 minutes.
Remove the salmon from the broth and keep covered with aluminum foil in the preheated oven. Remove 125 ml from the fish broth, heat and stir in crème fraîche. Whisk egg yolks with white wine and then alloy the sauce.
Arrange the salmon on a preheated plate, pour the sauce over it and sprinkle with chopped parsley.
Serve with rice or boiled potatoes.

Recipe by Gabi Kitzer, winery Kitzer, Badenheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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