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.

  • words:

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...