Letting Kimi try some new taste - Hollandaise Sauce, a personal favourite and chickpeas. He finished most of it which is good since he is trying for the first time. He also had watercress soup to go with this. I cut up some watercress for his greens.You will notice that the sauce above looks a little thick. That's cos I stirred in some cheese when the sauce was ready. Think it will be better without it and would taste better if the cheese was melted on the salmon instead. Hence, I have omitted the adding of the cheese in the recipe below.
The chickpeas were from a can and I used a fork to mash it up. I used an organic boiled chickpeas. You can also buy the raw ones and boil on your own. But this is so much more convenient!
Ingredients for Salmon
- 50g Salmon fillet (sashimi cut)
- Dried mixed herbs
- 2 egg yolks
- 30g butter
- 2 tsp fresh lemon juice (yellow)
- 1 tsp cold water
- 2-3 tbsp of milk or cream
- Dried mixed herbs
- Pepper
- Dash of paprika
- Marinate salmon with herbs for 15mins.
- Heat non-stick pan, add a little oil and sear salmon till light golden brown.
- Set aside.
- Whisk yolks with cold water, 1 tsp of lemon juice, herbs & paprika till thick (abt 2-3mins).
- Melt butter over very low heat.
- Once butter is melted (careful not to burn it), stir in the yolk mixture.
- Stir continuously over very low fire till slightly thick (abt 2mins).
- Taste mixture to see if sour enough, otherwise add the balance 1 tsp of lemon juice.
- Add in milk and continue to stir for another 1-2mins.
- Once the sauce has the texture of light yogurt, remove and spoon over salmon.
- Serve warm. ENJOY!!!
- When stirring in the yolk mixtue to the butter, ensure that you keep on stirring with the balloon whisk.
- Make sure that it is on very low heat to avoid the mixture getting cooked. Hence it is most safe to add the yolk mixture to the butter once it is melted. Make sure that the butter DO NOT boil.
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