Roussillon-style salmon with caviar sauce

Ingredients

• 4 salmon fillets
• 1 lemon
• Approximately 100g of bread crumbs
• 2 tablespoons of fine oil
• fine salt
• Yellow eggs, melted butter, and caviar, in generous amounts.
• A few lemons for service
• Steamed apple and cooked shrimp or langoustine, optional

Lightly season both sides of the salmon fillets with salt, then drizzle with lemon juice and let them marinate in a dish, turning occasionally to ensure they are evenly coated.

In a bowl, cook the egg yolks with three tablespoons of water in a double boiler, stirring constantly until the mixture thickens.

Once the mixture has cooled, gradually incorporate the melted butter, stirring constantly, then add a few drops of lemon juice and the caviar.

Coat the marinated salmon with oil, then dredge it in breadcrumbs and grill it on a pre-oiled grill. If you don’t have a grill, cook it in the oven.

Serve the salmon with lemon wedges, drizzled with the sauce, alongside cooked shrimp or langoustines, and steamed new potatoes, if desired.