Salmon, crayfish & sea buckthorn hollandaise

Savoury recipe
Johannes BERLIN

Johannes BERLIN

His culinary history dates back to his childhood, when he was baking muffins and cupcakes and selling them to his neighbours from door to door. Since then cooking has been a powerfull element in his l...
  1. Salmon, crayfish & sea buckthorn hollandaise


    • 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.

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