Pavé de saumon au four avec sauce hollandaise au citron et à l’aneth, 5 ingrédients

Ingrédients

• 1 ½ tablespoons olive oil, divided
• 2 (12-ounce) salmon steaks
• ¾ teaspoon salt, divided
• ¼ teaspoon black pepper
• 1 large egg yolk
• 1 teaspoons lemon juice
• 1 teaspoon chopped dill
• 4 tablespoons unsalted butter, cut into ½-inch pieces

Préparation

1. 1

   Preheat the oven to 400 F.

2. 2

   Grease a baking dish with ½ tablespoon olive oil.

3. 3

   Pat the salmon steaks dry.

4. 4

   Sprinkle both sides of the salmon steaks with ½ teaspoon of salt and the pepper. Place the steaks in the greased baking dish.

5. 5

   Drizzle the remaining 1 tablespoon olive oil on top of both salmon steaks.

6. 6

   Bake for 12-15 minutes, or until the internal temperature reaches of the salmon 125-130 F.

7. 7

   Meanwhile, place the egg yolk, 1 teaspoon hot water, lemon juice, and 1 teaspoon of chopped dill in a double boiler (a heatproof bowl set over a pot containing no more than an inch of simmering water, making sure the bowl doesn’t touch the water).

8. 8

   Whisk continuously for about 2-4 minutes, until the egg mixture is thickened and reaches the ribbon stage. Keep the heat low, and remove the bowl from the heat if needed to avoid cooking the egg yolk too much.

9. 9

   Gradually whisk in the butter pieces a few at a time, keeping the heat low so the sauce doesn’t split. Whisk continuously for about 3-5 minutes, until all the butter is incorporated.

10. 10

    Remove the sauce from the heat and stir in ¼ teaspoon of salt.

11. 11

    Plate the salmon steaks and spoon the sauce on top. Serve immediately, garnished with more chopped dill if desired.