Ingredients salmon
| skinless salmon fillet | 650 grams | |
| 1 pak choi | 1 | |
| 1 lemon | 1 | |
| dash of olive oil | ||
| fresh chervil (optional) | 4 sprigs | |
| freshly ground pepper | ||
| salt |
Ingredients sauce
| cooking cream | 2 decilitres | |
| smooth mustard | 1 tsp. | |
| 3 egg yolks | 3 |
Instructions
- Start making the sauce so it’s all set. To do this, pour the cooking cream with the smooth mustard into a saucepan and reduce by half. Then, remove it from the heat, allow it to cool slightly, and add the egg yolks while beating it with a whisk. Beat the entirety on a very low heat to a foamy and thickened sauce. Make sure it doesn’t get too hot, because then the sauce will curdle. Set the sauce aside.
- Cut away the bottom of the pak choi and cut the leaves and stems into pieces, but not too finely. Wash thoroughly and drain well.
- Place the steam grid in the drawer and divide the pak choi over it.
- Cut the lemon into slices and place on the pak choi. Place the salmon fillet on top and season it generously with freshly ground pepper and a pinch of salt.
- Pour a dash of olive oil over it. Place the drawer in the appliance.
- Fill the water tank.
- Steam the salmon and pak choi at 100 degrees for 5 minutes.
- Open the drawer and generously pour the mustard sauce over the salmon.Put the drawer back in the appliance and set it to bake at 200 degrees for 5 minutes. The sauce will now gratinate nicely on the salmon fillet.
- Put the pak choi with a slice of lemon on a dish and place the gratinated salmon fillet on top.
- Garnish with fresh chervil and spoon in the rest of the sauce.
Enjoy your meal!
More information about the Princess Steam Aerofryer and its possibilities? Click here!
Very good written article. It will be useful to everyone who utilizes it, as well as myself. Keep doing what you are doing – i will definitely read more posts.