Summary

Ingredients

• 2 salmon fillet (s), fresh, 150-00 g each
• 200 ml hollandaise sauce
• 2 orange (s), organic quality
• 0.5 ½ bunch dill, fresh, possibly a whole bunch
• 2 large cloves garlic
• some pepper
• a bit salt
• some paprika powder
• 2 tablespoon oil, for frying
• 1 teaspoon butter, to spread the mold
• some white pepper from the mill

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Instructions

1. Preheat the plate.
2. Wash orange in hot water. Remove the peel of an orange with a zest zipper.
3. Squeeze the juice of an orange and let it reduce in a small saucepan for about 5 minutes.
4. Stir the orange zest together with the hollandaise sauce into the reduced juice. If necessary, season again with salt and also with white pepper. Warm up the sauce.
5. Preheat the grill (level 3).
6. Peel the garlic cloves and cut into fine slices.
7. Dab the salmon and season with a little salt, pepper and paprika powder and fry in the hot oil for about 2-3 minutes on each side. Inside it should still be slightly glassy. Cook the garlic at a slightly reduced heat.
8. Butter a casserole dish that is the right size.
9. Pluck 2/3 of the dill - use the rest as decoration.
10. Place the salmon with the garlic in the baking dish, sprinkle with the dill tips and pour the sauce over them.
11. Bake until golden brown just under the grill for about 5 - 8 minutes. A combination device with an oven and activated grill would be ideal, so the dish stays warmer.
12. Place the salmon on the preheated plates.
13. Cut the second orange into slices and use as a garnish with the rest of the dill.
14. Narrow ribbon noodles or butter potatoes go well with it.