Salmon with Hollandaise Sauce

This is a wonderful dish for late spring and early summer as the potatoes and the asparagus are fresh and in season so taste their best.

· 4 Salmon Fillets (pan fried in butter till brown on the outside and pink in the middle
· 12 New Potatoes (cut in half)
· Handful of chopped Spring Onions
· Juice of 1 small Lemon
· 300g Butter
· 3 Egg Yolks
· 2 Bunches Asparagus or roughly 24 stems (boiled or steamed)
· Salt and Pepper to Taste

Crushed Potato Mash Instuctions
* Boil Potatoes (leaving skin on) till soft and tender.
* Gently fry the spring onions in 50g of butter till the onions are all soggy and edges slightly crisp.
* Once potatoes are cooked roughly mash with 100mm of butter then add your butter and Spring Onion combination and stir through.

For the Hollandaise Sauce
* Melt 300g of butter
* Put the Egg Yolks & Lemon juice together and blend with bamix or similar implement
* While blending slowly add the melted butter till the sauce develops into a creamy yellow consistency.

For the Salmon
* Pan fry in a little butter until cooked to your liking, if you like your salmon with skin on I would recommend cooking skin side down in hot butter for about 8 minutes till skin is crispy and then turning over and cooking for another 3 minutes, your salmon should be cooked through but not over done.

And finally
* Place Salmon on top of the Cruched Potatoes with Asparagus to the side and dress with the Hollandaise Sauce. Note: If I was cooking for a dinner party I would garnish with a few baby watercress shoots.

I have made several variation of this dish in the past, for a flash dinner party I made the Hollandaise with 2/3rds Pink Grapefruit Juice and 1/3 Lemon Juice and garnished the Salmon with Baby Watercress Shoot and Pink Grapefruit chunks, I served the Salmon on top of the Asparagus and used Baby New Potatoes as a side dish drizzled in Butter and a good quanity of chopped Spring Onions (see picture below).