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