Monday, 9 April 2007
2 pieces of Salmon, skin on of course
Mashed Potato, the way you like it.
For the Hollandaise
3 tbsp White Vinegar
Ground Course Black Pepper
125 grams Melted Butter
6 Large Egg Yolks
Good Pinch Salt Flakes
1/2 Lemon Juiced
Reduce vinegar with black pepper in a small saucepan until about 1 tablespoon is left. Melt butter and allow to sit for a minute, so that it separates. Place the 6 egg yolks into a clean mixing bowl and whisk together with vinegar, until fluffy. Then pour the melted butter in a thin stream while you continue to keep whisking on high speed. Leave the remaining solids from the butter in the jug. Try not to get to much in the sauce when pouring. Whisk in the lemon juice and salt. Taste for seasoning.
Once your mash and hollandaise are set to go. In a hot fry pan with a good knob of butter and a splash of olive oil, place the salmon skin side down and fry for about 3 Min's. You want the skin to be crispy and golden brown. Turn the salmon and season with salt and pepper. Fry for a further one minute and take the pan off the heat. Allow to sit in the still hot fry pan, for a further 5-7 Min's. This will finish off the cooking and will not overcook the salmon. While the salmon is resting, reheat your mash in a saucepan with an extra dollop of cream and a good knob of butter. Don't you just love recipes that have cream and butter in them? Love the flavour. Then all you have to do is assemble on the plate. Place a big spoonful of mash in the centre of your plate, top with the salmon skin side up. Then last but not least, dollop with as much hollandaise as you like. I like lots. This is a lovely dish and everyone I know always licks their plate clean. Naughty, but you gotta love a plate licking dish. Enjoy, serves two.