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Cranberry Crusted Salmon with Orange Hollandaise
Finely dice the onions in a teaspoon of oil on a medium/low heat. Cook until the onion is soft and translucent. Add in the cranberries until they just start to soften.
Add the butter until melted, now add the breadcrumbs and gently cook for a further 5 minutes.
Take off the heat and add the finely sliced sage. Season and give the mix a good stir.
Lay the salmon flat and cover the skinned side in the crust.
Cook the salmon in a pre-heated oven to 200C and bake for 30 minutes until the crumb is golden.
Meanwhile, to make the hollandaise: Melt 250g of butter in a saucepan along with the orange zest. Simmer the butter and remove any foam that has surfaced.
Now whisk the 3 egg yolks to a thick consistency and slowly add in the hot melted butter whisking as you add to create a thick butter sauce, now add the juice of half a lemon and the juice of one large sweet orange.
Season and serve.
- 1 side of Scottish salmon skinned
- 150g breadcrumbs
- 3 tablespoons melted butter
- 1 onion, finely diced
- 50g cranberries
- 5g sage, finely sliced
- For the hollandaise sauce:
- 250g butter
- 3 egg yolks
- Â½ a lemon (juice only)
- 1 orange (zest and juice)
Publication Date: December 28, 2014.