Salmon with Hollandaise Sauce

Separate the egg yolks and beat them. Squeeze the juice from the lemons.
Lightly melt the butter and add the CREMIO cooking crème. Stir for 2–3 minutes to slightly warm the cream, but do not let it boil.
Pour the mixture slowly into the yolks to temper them evenly. Return the mixture to the stove and season with black pepper, salt, and nutmeg. Add the lemon juice and stir for 1 minute, or until the sauce slightly thickens. The Hollandaise sauce is now ready.
In a heated pan with 1 teaspoon of oil, place the salmon pieces and cook on one side for 3–4 minutes. Season with black pepper and salt. Add a sprig of rosemary and bake in a preheated oven at 210°C (410°F) for 5–10 minutes.

Serve the salmon and pour the sauce over it. Garnish with a sprig of fresh rosemary, if desired.