Salmon Hollandaise

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Salmon fillets		2
Asparagus		8-10
Salt & pepper		as required
Hollandaise sauce:
Egg yolks		2
Salt & pepper		as required
Lemon juice		1/2
Water		2 tbsp
Butter		80g
Chives		as you like

Method

Prep

10min

Cook

10min

Pat dry the salmon and season with salt all over.

Make a hollandaise sauce:put all the ingredients except the butter in a bowl and over another bowl of boiling water (bain marie).

Whisk for 5-6 minutes and the egg yolks will start to firm up and become heavier.

Microwave the butter for 30 seconds and use just the top clear liquid (clarified butter), leaving the solids behind. Add to Step 3 a tablespoon at a time, whisking each time.

Saute the salmon on medium heat. If it has the skin on, fry with the skin side down first. Once you put the salmon in the pan, don't move it, just fry the first side well for 4-5 minutes.

Turn over the salmon and fry for 3 minutes. In another pan, dry roast the asparagus.

Transfer the asparagus on a serving dish. Top with the salmon and pour over the hollandaise sauce. Sprinkle with the chopped chives before enjoying.

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