Matt and Lukas came back from England today and it was great seeing them – I had missed them both so much. I had planned a nice meal for us and had set out to try a new recipe.
But firstly, let me say that I am RUBBISH at remembering to take pictures of my dishes; I am simply too excited to tuck in and forget that I should have eternalised the dish before eating it……..hopefully I will cook it again and add pictures later.
Anyway, the dish was supposed to be salmon with capers and hollandaise sauce, but got changed a bit to salmon with spinach as I felt we needed some vegetables and once I had looked in the freezer and decided on spinach, I didn’t think capers would go.
I also set out to make a hollandaise – however, after looking at the recipes, I realised that hollandaise is a heart attack in a bowl – ridiculous amounts of butter and egg yolkes and I just couldn’t ruin my diet. So I set out to recreate the sauce in a low fat version and it became really delicious and I can highly reccomend it to anyone – even people who don’t need to loose weight but who don’t want to clot their arteries with cholesterol.
Salmon with spinach and low fat hollandaise, served with potatoes:
- 1 piece of salmon per person
- a bag full of baby spinach leaves
- 3-4 potatoes per person.
- 2,5 dl milk
- 1,5 teaspoon cornstarch
- 12 g butter (or one tablespoonfull)
- 2,5 tablespoonsfulls lemon juice
- 1 fresh egg yolk
- 1/4 teaspoon salt
Mix the cornstarch into the milk and bring to the boil whilst continuously stirring. Mix in the butter. Add the salt and lemon juice. Take off the boil and mix in the egg yolk. The sauce only takes 10 minutes to make and should be served quickly after being made.
Fry the salmon on a pan till crisp. Don’t use too much grease on the pan. Quickly fry the spinach in the leftover fat on the pan, spred on top of the salmon, put 2 spoonfulls of hollandaise sauce on the fish/spinach and serve the rest of the sauce on top of the potatoes.
The dish was a big success and I ate it without any guilt.