Roasted salmon, carotts and zucchini tagliatelle, chive hollandaise sauce

Preparation time: 45 min

• For the preparations

  Zest the lemon and squeeze it. Peel the carotts, then again peel the carrots and the zucchini to get thin stripes. Cut finely the shallots and the chive. Clarified the eggs to keep only the yolks.

• For the hollandaise sauce

  In a pan, melt the butter slowly and keep only the top part wich is the clarified butter, reserve it in a warm place. On the side of the stove for exemple. In a bowl, ptu the egg yolks with the vinaigre, and wisk it on a bain marie, until it gets foamy. Take it off the stove, continue to wisk with adding the clarified butter gently. Finish with the lemon juice but slowly and the chive.

• For the salmon

  Remove the skin of the salmon pieces, put it on a baking tray with parchement paper, add oliv oil on the top with salt, pepper and the lemon zests, cook it for 8 to 10 minutes.

• For the garnish

  In a pan with oliv oil, sired the vegetable for 2 to 3 minutes. Add the beans and the shallots, sweat it for two minutes, add the white wine and reduce it half way, put salt and pepper.

• For the platting

  In a big plate, put the garnish on the center of the plate, top it with the salmon, and couple spoons of sauce around.