6-10 Stems of Asparagus

2 Portions of Oak Roast Salmon

0.75tbsp Lemon Juice

6 Egg Yolks

125g Butter

3tbsp White Wine Vinegar

Caroline Jenkinson from Poppinghole Farm Shop creates Oak Roast Salmon with an amazing Hollandaise Sauce

Choose fresh ingredients from your local farm shop.

  1. Place the smoked salmon in foil and place in hot oven for 15mins.
  2. Poach asparagus gently until soft.
  3. Make a hollandaise sauce: place egg yolks in a bowl, season then place in food processor for 1 minute. After that, heat lemon juice and white wine vinegar in saucepan and simmer till reduced to half. Add to processor in a steady stream.
  4. Using the same saucepan, melt the butter over a gentle heat. When butter is foaming, add to processor in a slow steady trickle, stir the mixture and give a quick burst to end up with a lovely smooth buttery sauce.

Serve immediately: place asparagus on the plate, put the fish on top and pour over the creamy fluffy sauce.

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