Salmon in Salt Dough with Sauce Bearnaise

A delicious fish recipe for any occasion!

Mix salt and egg white, spread the dough evenly on a baking tray, put gutted and washed fish on the dough. Cover the fish with salt dough and cook in a heated oven at 220 degrees for 20 min. Next, remove from the dough.

To reduce the sauce, cook shallot, bay leaf, vinegar, peppercorns and tarragon leaves in a sauté pan to 2 tbsp. Pour gravy through a sieve into a large enough bowl. Beat egg yolks with reduction over steam.

Egg yolks and reduction must combine well, be sure to stir briskly and all over the work surface of the baking bowl. Then gradually stir the melted butter into the egg mixture until homogeneous.

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