Cooked salmon with Hollandaise sauce

Shopping List for 4 adults

1 salmon or trout of 3 kg 1 onion 2 cloves garlic 1 leek 2 carrots 1 cup mixed green parsley, dill, sage and thyme 1 red hot chile pepper 3 cm fresh ginger 1 fennel 2 slices of lemon 1 tsp. salt 1 tsp. sugar 3 tsp. vinegar 100 g butter to the sauce 3 til 4 tablespoons flour to the sauce 1 to 2 eggs, only egg yolks 2 l water Extras: 1 kg new potatoes 1 Dijon mustard 200 g melted butter Freshly grated horseradish

I am an angler in Scandinavia Home Recipe No. 10 Cooked salmon with Hollandaise sauce

Procedure without liability: Clean the fish for fish mucus and scales. Cut from anal fin to the head and remove the intestines. Clean the abdominal cavity for fish blood. Cut the gills out but let the head sit on. It looks so great when the fish looking at you at the table. This requires of course that, you have a big fish pot. In this pot you'll put the cleaned, sliced vegetables, a bundle of green, lemon slices, salt, sugar, vinegar and water. Is the fish fresh - not frozen - put the fish in when the water boils. Bring to a boil and boil the fish under the lid on very low heat for 20 minutes. Do you use a fish that is frozen; you should take the fish straight from the freezer and put it in cold water. Bring to a boil, it takes normally 30 minutes, and from boiling to finish the fish, it takes 30 minutes more. But remember the fish shall only simmer in the boiling water the last 30 minutes. Hollandaise sauce: This recipe is not the "real" Hollandaise sauce, but in my opinion, better and less "fattened". I think? In a thick bottomed saucepan melt the butter and flour mixed in while stirring until you get a "flour roll". Pour the fish soup in the pot, but a bit of time, under strong stirring. Continue until you get the consistency that you want the sauce. The sauce boil for 3 minutes, then turned off for this. One or two egg yolks stir into a cup and add some of the sauce while stirring. When the cup is half full, add this mixture while stirring the sauce and season with salt, sugar and vinegar. It is important that the sauce does not boil more when the egg yolks have come in. Extras: New potatoes or small, solid potatoes. Melt 200g butter and grated horseradish comes in. Serving: Serve fish on a large dish at the table. You as the host distribute fish pieces on plates. Pour the sauce over the potatoes and melted horseradish butter over the fish. Serve a lump of Dijon Mustard. Good appetite. Drink: A dry, cold white wine suitable for the meal.