Sauces with Salmon – 1

Cress Sauce:

Rinse the cress, dry it neatly in a clean tea towel, then chop it coarsely with a chopping knife. Whip the cream until stiff. Stir through mayonnaise, sour milk and juice of one lemon. Stir in the cream and the cress and season the sauce with salt and pepper.

Herb sauce:

Rinse the kitchen herbs, chop the chives, pluck the kitchen herbs and chop coarsely. Mix kitchen herbs into sour cream, season with juice of one lemon, salt and pepper.

Spinach Kitchen Herb Sauce:

Rinse spinach and drain well. Chop together with cilantro and parsley in a cutter or possibly with a large kitchen knife.

Cut chilies or jalapenos in half, remove seeds, cut into strips and chop these very finely. Mix with the spinach-herb mixture, half of the lime juice and the olive oil to a paste. Season lightly with salt.

Lemon Sauce:

Peel the yellow peel (zest) from half of the lemon and cut into very fine strips. Blanch in boiling hot water for one minute. Squeeze the juice from the lemon.

Melt the butter at low temperature. Cool down to hand heat. Stir egg yolks, fish stock and juice of one lemon in a baking bowl. Beat over a warm water bath with a whisk until the mixture is very creamy and binds very easily. Stir the liquid butter leisurely “in a thread” into the egg cream. Continue beating the sauce briefly and season with salt and a pinch of salt.

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