Seared Salmon with Leek Mash and Mustard Hollandaise Sauce

Pan-seared salmon served over creamy leek mashed potatoes and topped with a handmade mustard-infused hollandaise sauce.

Dinner Seafood Salmon High Protein French

Estimated Nutrition

Calories

2580.4

kcal / serving

2580.4 kcal total

Carbs

26.2g

per serving

26.2 g total

Fat

248.8g

per serving

248.8 g total

Protein

62.5g

per serving

62.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

1 tbsp

Dijon Mustard

1 tbsp

Dairy

Butter

Plus extra for frying

Double Cream

1 tbsp

piece

Egg

Free-range, yolks only

225

Unsalted Butter

Melted

Fruits

Lemon Juice

To taste

NutsSeeds

pinch

Salt

For seasoning

pinch

Black Pepper

Freshly ground

OilsFats

Olive Oil

Dash

Seafood

200

Salmon

Skin scored

Vegetables

0.5

piece

Potato

Peeled and chopped

piece

Leek

Baby leek, finely chopped

Method

Heat olive oil in a pan and fry seasoned salmon for 3 minutes per side until browned.

Boil chopped potatoes in salted water for 8 minutes until tender.

Fry chopped leeks in butter until soft.

Mash drained potatoes with butter and cream, then stir in the leeks.

Whisk vinegar, egg yolks, and mustard in a bowl over a pan of boiling water until thickened.

Slowly whisk melted butter into the egg mixture until emulsified.

Add lemon juice and seasoning to the sauce.

Plate the mash, top with salmon, and drizzle with hollandaise.