Ingredients

40 mls extra virgin olive oil
1 tb sp lemon juice
1/4 tsp coarse black pepper
4 Salmon cutlets, each 220g
Extra oil for broiler
1 bunch asparagus, for serving.

Dill Hollandaise Sauce

85 mls white wine vinegar
freshly ground pepper
60 mls water
4 egg yolks
220 unsalted butter, melted
40 mls lemon juice
3 tb sp fresh dill, chopped
extra freshly ground pepper and salt.

Method

Combine oil, lemon juice and pepper in a large ceramic dish. Add salmon
cutlets and leave to marinate for 3-4 hours. Proceed to make the
Dill Hollandaise Sauce.

Steps 2, 3, 4, Resume preparation of salmon at step 5.

Dill hollandaise sauce: In a small saucepan add vinegar, pepper and water.
Bring to boil, then reduce, until 1 tb sp of the liquid is left.

Place egg yolks and vinegar mixture in a food processor, for 1 minute. With the motor still running, gradually add the hot melted butter and process until thick.

Add lemon juice, dill and salt and pepper to taste and keep warm.

Lightly oil and heat a broiler pan or pre heat grill. Cook salmon cutlets for 2-3 minutes each side, until done to your liking

Note: grill may take a little longer.

Serve salmon with Dill Hollandaise Sauce dribbled over.

Trim asparagus and blanch in a bowl of boiling water for 2-3 minutes.

Serve fish with asparagus and hollandaise sauce on the side.

Serves: 4