Salmon With Watercress Hollandaise – a delicious recipe with watercress, butter, egg yolks, white wine, sugar, salmon fillet. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
For the watercress hollandaise, puree 3/4 of the watercress in a food processor with 2-3 tbsp of water. Melt the butter slowly in a small saucepan. Remove from the heat and let cool. Whisk the egg yolks and 1/2 cup of the wine in a bowl set over a saucepan of simmering water (do not let base of bowl touch water). Gradually whisk in the melted butter. Stir in the watercress puree and sugar and season to taste. Keep warm.
2
Cut the salmon fillet in half lengthwise and slice it thinly. Place remaining 1/2 cup wine, stock, lemon juice and 1 tsp of salt in a large skillet on medium-low heat. Bring to a simmer. Add salmon and simmer for 4-5 mins.
3
Serve the fish with the watercress hollandaise. Sprinkle with the remaining watercress.
498
kcal
Calories
25
g
Fat
27
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 bunch watercress, ¼ tbsp (1 3/4 sticks) butter, chopped, 2 None egg yolks, 1 cup dry white wine, and more.
Yes, Salmon With Watercress Hollandaise falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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