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Seared salmon strips with asparagus and homemade hollandaise
( SERVES 6 )

NZ Woman's Weekly

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Salmon says decadence like no other fish, so it makes a perfect special occasion brunch dish. Impress your guests with an easy homemade hollandaise.

30 g	Butter
1 Tbsp	Olive oil
1 piece	Boneless salmon fillet, (approx 600g) sliced, or 2-3 strips per person
½ tsp	Seasoning, lemon and dill seasoning or similar
½ tsp	Sea salt
2 sprigs	Fresh dill, or 3
60 g	Rocket leaves
1	Avocado, or 2, sliced into wedges
2 bunches	Asparagus, peeled or thinly sliced into lengths
3	Eggs, yolks
2 Tbsp	Lemon juice
½ tsp	Sea salt and cracked black pepper, each
2 Tbsp	Water, warm
200 g	Butter, premium

Heat the oil and butter in a nonstick pan. Sprinkle salmon with seasoning and dill, then sear the salmon fillet strips over a medium heat for 2-3 minutes each side until just cooked through. Set aside to rest.
Blanch asparagus for 2-3 minutes until tender and drain.
For hollandaise, heat butter in a small saucepan until boiling. Meanwhile, whisk egg yolks, lemon juice, seasoning and water in a glass or stainless-steel bowl until foamy.
Whisk the egg mixture vigorously while adding the boiling butter in a thin steady stream (don’t use the last bit of the butter that’s milky).
Check seasoning. Arrange the rocket, avocado slices and asparagus spears on the plates and top with the warm salmon.
Drizzle over hollandaise or let guests serve themselves from little individual pots.