Salmon with Quick Blender Hollandaise

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 100°C if you want to keep the cooked salmon warm briefly. Pat the salmon fillets dry and season with salt and black pepper.

   2, about 150 g each Salmon fillets, ready to cook½ tsp Salt¼ tsp Black pepper
2. 2

   To make the Hollandaise, place the egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt and cayenne pepper in a tall blending jug. Have the warm—but not boiling hot—butter ready.

   100 g, melted and warm Butter2 large Egg yolks1½ tbsp Lemon juice1 tsp White wine vinegar½ tsp Dijon mustard1 pinch Salt1 pinch Cayenne pepper
3. 3

   Briefly blend the ingredients in the jug with an immersion blender. Keep the blender running and add the warm butter, initially drop by drop and then in a thin, steady stream, until the sauce is glossy and creamy. If it becomes too thick, blend in 1–2 teaspoons of warm water.

   100 g, melted and warm Butter
4. 4

   Heat the olive oil in a non-stick frying pan over medium-high heat. Place the salmon fillets in the pan skin-side down and cook for 4–5 minutes, until the skin is crisp. Turn and cook for a further 2–3 minutes, until the fish is just cooked through and flakes easily.

   2, about 150 g each Salmon fillets, ready to cook1 tbsp Olive oil
5. 5

   Arrange the salmon on plates and spoon over the Hollandaise. Garnish with lemon zest and dill, and serve with lemon wedges. Serve immediately.

   from ½ unwaxed lemon Lemon zest2 tbsp, finely chopped Dillto serve Lemon wedges

Origin & History

Hollandaise is one of the classic French mother sauces, but it became especially popular in American cuisine as a sauce for fish, vegetables and Eggs Benedict. The blender method is a modern, straightforward variation on the traditional emulsion made over a bain-marie.