|skinless salmon fillet||650 grams|
|1 pak choi||1|
|dash of olive oil|
|fresh chervil (optional)||4 sprigs|
|freshly ground pepper|
|cooking cream||2 decilitres|
|smooth mustard||1 tsp.|
|3 egg yolks||3|
- 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!