Sweet Potato Encrusted Salmond with Lemon Dill Hollandaise
You’ll never be as proud of yourself as when you get a Hollandaise to properly emulsify. Ok, that might be an exaggeration, but it is very awesome to see the classic french sauce come to fruition.
Lemon Dill Hollandaise is one of the best sauces for salmon
The emulsified sauce known as Hollandaise has some similarities to other sauces such as mayo and aioli. One of the main differences (and, it is a delicious difference) is the fact that butter or ghee is used instead of other oils. Combine that buttery goodness with salmon’s best friend, lemon, and you have a recipe for the perfect door.
- (2) 6 oz pieces of skinless salmon filet
- 1 white Japanese sweet potato
- 1 egg, beaten
- Sea salt
- Lemon Dill Hollandaise
- 1 cup melted ghee
- 2 egg yolks
- 3 T. fresh lemon juice
- 1 T. water
- Pinch salt
- 2 T. chopped fresh dill
- Melt ghee in a saucepan and keep warm. In small jar put two egg yolks, 3 T. lemon juice, pinch of salt and 1 T. water. Blend with immersion blender to combine. While blender is running, add melted ghee in a steady stream to emulsify. Keep warm.
- Peel potato and grate into a bowl using a box grater. Squeeze all excess water out of potato and mix with beaten egg and salt.
- Encase each salmon filet in a thin layer of the potato mixture. Heat some ghee in a nonstick pan and when hot, place each filet into the pan.
- Cook until golden brown on one side, turn to cook other side to golden brown and place a cover over the pan and cook an additional 2-3 minutes to cook fish through.
- Serve each filet with a ladle of hollandaise over it.