Salmon with Hollandaise Sauce and Ravioli Gratin
Ingrédients
- Salmon fillet
- 1/2 lemon
- Olive oil
- 3 egg yolks
- 200 g melted butter
- 1 tablespoon lemon juice
- 2 packs of Dauphiné ravioli (about 250 g)
- 200 g thick crème fraîche
- 150 g grated Dent du Chat cheese
- Marestel white wine from Domaine Chevallier Bernard
Étapes
- Preheat the oven to 180°C (350°F).
- In a baking dish, alternate a layer of ravioli and a layer of crème fraîche, then cover with cheese.
- Bake at 180°C for 20-25 minutes, until the gratin is golden brown and the sauce is bubbling.
- Place the salmon fillet in a dish and cover with olive oil.
- Bake at 180°C for 12-15 minutes, depending on the thickness of the fillets, until the salmon is cooked but still slightly pink inside.
- For the sauce, in a double boiler, heat the lemon juice with a tablespoon of water. Let it reduce slightly.
- Whisk the egg yolks with the reduction in a heatproof bowl until the mixture becomes frothy.
- Slowly add the clarified butter while whisking constantly until a smooth and creamy texture is achieved.
- Season with salt and pepper. Adjust the acidity with more lemon if necessary.
- Place the salmon fillets on the plate, top with Hollandaise sauce, and serve with the ravioli gratin. Enjoy with our Roussette de Savoie Marestel!