260g (2 fillets)
Sealord salmon fillets, defrosted
white wine vinegar
fresh or dried tarragon
- Pan fry salmon for 2 - 3 minutes on each side.
- Melt butter and keep warm. Put egg yolks, vinegar, tarragon and salt into a bowl.
- Whisk for a few minutes then place over pan of simmering water, whisk continuously for 3 - 5 minutes. Remove from heat.
- Slowly drizzle and whisk in melted butter until you have a creamy hollandaise. Season with lemon juice and cayenne pepper.