Salmon with Lemon & Tarragon Hollandaise


  • 260g (2 fillets)

    Sealord salmon fillets, defrosted

  • hollandaise sauce
  • 125g


  • 2

    egg yolk

  • 1/2 tsp

    white wine vinegar

  • pinch


  • lemon juice

  • cayenne pepper

  • fresh or dried tarragon


  1. Pan fry salmon for 2 - 3 minutes on each side.
  2. Melt butter and keep warm. Put egg yolks, vinegar, tarragon and salt into a bowl.
  3. Whisk for a few minutes then place over pan of simmering water, whisk continuously for 3 - 5 minutes. Remove from heat.
  4. Slowly drizzle and whisk in melted butter until you have a creamy hollandaise. Season with lemon juice and cayenne pepper.