Ingredients
Preparation
- Wash and rinse the kale. Coat the kale in a little olive oil and dry in the oven at 90 degrees for around 20 minutes until it is crisp.
- Thinly slice the courgette and marinate in lemon juice, olive oil and salt.
- Make a tangy, light hollandaise sauce by melting butter on low heat and skim off the foam. Separate the egg yolks from the white and place in a bowl that can withstand heat.
- Heat a pot of water and place the bowl with the yolks over the hot water. Do not let the water boil. Then beat the egg yolks vigorously. Strain the cleared butter little by little to the yolks and continuously whisk until the sauce thickens. Watch the temperature at all times. If too hot, above 70 degrees, the sauce will separate as the yolks will coagulate.
- Season with lemon juice, salt and pepper.
- Brush and season the salmon fillet with salt, pepper and olive oil on the 'skin side'.
- Grill on High heat or fry in a grill pan for roughly 2 minutes. Turn the fish over and grill for a further 2 minutes.
- Allow the salmon to rest for a little while and squeeze a few drops of lemon over it.
- Serve the grilled salmon on a bed of marinated courgette and crisp kale.