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Ingredients

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Hollandaise Sauce

  • Egg Yolk 50.0 g
  • Unsalted Butter 100.0 g
  • Salt 2.0 g
  • Knorr Golden Salted Egg Powder 800G 10.0 g
  • Curry Leaves, deep fried 10.0 g
  • Lemon Juice 20.0 g

Vegetables

  • Arugula Leaves 30.0 g
  • Red Radish slice 10.0 n/a

Protein

  • Salmon fillet 180.0 g

Pan seared salmon served with salted egg hollandaise.

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Preparation

  1. Hollandaise Sauce

    • Double boil and slowly whisk egg yolk.
    • Slowly drizzle in melted clarified butter and whisk till rich and creamy. Lastly add in curry leaves.
    • Set aside.
  2. Vegetables

  3. Protein

    • Season salmon fillet with salt and black pepper.
    • Ensure it is not overcook.
  4. Final Plating

    • Dress arugula and red radish will olive oil
    • Plate salmon and salad on the side. Serve along with Hollandaise sauce.   
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