Salmon, crayfish & sea buckthorn hollandaise
Savoury recipe-
Salmon, crayfish & sea buckthorn hollandaise
Ingredients
- Frozen fruit purée 100% : Seabuckthorn - 4cl
- Egg yolk - 4
- Butter - 400g
- Salt
Melt butter in a saucepan. Combine egg yolks and sea buckthorn puree and heat to 84°C bain marie. Take off from the heat. Whisk melted butter in in small batches. Season with salt and serve while warm.
In this step
Frozen fruit purées