Salmon is poached in lemon juice and a drop of extra-virgin olive oil, then served with a delicious rich and lemony Hollandaise sauce. Serve it with a little wilted spinach and a breakfast muffin for a twist on a classic breakfast dish.
- 2 x 150g salmon fillets, skinless and boneless
- 3 tbsp. lemon juice
- 1 tbsp. extra-virgin olive oil
- Salt and black pepper
- 225g butter, cubed
- 2 tbsp. fresh lemon juice
- 1 tbsp. hot water
- 3 egg yolks
- 2 tbsp. freshly snipped chives
- Salt and pepper
Pour the lemon juice and oil into a saucepan, then add water to make the level up to about 2cm. Season the water. Add the salmon fillets, pour in water to cover the salmon and then cook over a medium heat with the water steaming, not boiling, and poach until the salmon turns opaque. Meanwhile, make the sauce.
Whisk the egg yolks with the hot water in a metal bowl and then suspend over a pan of just boiling water. Keep whisking, making sure the bowl isn't touching the water. Whisk until the yolks double in volume and turn light yellow in colour. You might have to remove the bowl every now and then to stop the yolks from scrambling.
Whisk in the butter, a cube at a time, letting each one melt before adding the next. Once the butter has all been added, take the bowl off the heat and whisk in the lemon juice, chives and salt and pepper to taste. Serve immediately, draining the salmon from the poaching liquid.