Rinse and dry the salmon fillet. Remove any bones with tweezers. Sprinkle fish with juice of one lemon and cut diagonally into eight serving pieces. Refrigerate. Rinse and dry kitchen herbs. Pluck dill tips and parsley leaves. Remove crust from toast, chop coarsely. Chop bread and kitchen herbs with an electric blitz chopper. Peel shallots, cut into fine cubes. Stir through in a baking bowl with the kitchen herb-bread mixture and oil. Season to taste. For the vegetables, rinse and peel the carrots, cut into very small cubes. Rinse the sugar snap peas, cut the stalks into small pieces, unthread the pods. Cut sugar snap peas in half whole or diagonally, depending on size. Place sugar snap peas, carrots and white wine in a microwave-safe dish (approx. 28 cm) or glass grease trap. Cover and cook at 600 watts for 5 minutes. Stir in between. Season salmon pieces with salt and season with pepper. Spread each on one side with the herb paste. Place two pieces of salmon with the coated side against each other so that a round piece is formed. Press together a little.
Carefully shape salmon onto vegetables. Cover and cook at 600 watts for 4 minutes. Halfway through cooking, flip the fish to the other side.
The hollandaise
For the sauce, rinse dill and parsley, dry and chop with whipping cream. Butter with the deck closed
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