Summary

Ingredients

• 1 kg kale, fresh (approx. 400 g net)
• salt
• 90 g butter
• 1 tablespoon mustard, grainier
• 1 teaspoon Dijon mustard, hotter
• 5 tablespoon lemon juice
• 1 tablespoon lemon peel, finely grated
• 3 egg yolks
• 6 tablespoon whipped cream
• 1 teaspoon honey
• 4 salmon fillet (s) approx. 180 - 200 g each
• 20 g clarified butter

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Instructions

1. Pluck the delicate, curly kale tips and the smallest leaves and wash them thoroughly several times. Blanch for 2 minutes in plenty of boiling water and drain in a sieve.
2. Melt 60 g butter for the sauce. Stir in the mustard, 3 tablespoon lemon juice and the lemon zest. Whisk the egg yolk and cream together and beat under. Heat slowly until the sauce thickens - but don`t let it boil. Season with honey, add salt to taste and keep warm in a hot water bath.
3. Season the salmon fillets with salt and 2 tablespoons of lemon juice and fry gently on both sides for 3 - 4 minutes in the hot clarified butter.
4. At the same time, turn the kale in the remaining butter and heat. Arrange the kale on preheated plates, place the salmon on top and cover with the sauce.
5. I serve with roasted potatoes, ribbon noodles or rice.