- Place the salmon on a baking tray and cook for 22 minutes or until the salmon is cooked
- Place the egg yolks, miso and vinegar into a bowl
- Place the bowl over a pan of simmering water making sure the base of the bowl is not touching the water. Whisk the egg yolks until light and fluffy (be careful not to overcook the eggs as they may scramble)
- Remove the eggs from the heat
- Melt the butter in a pan making sure you do not burn the butter
- When the butter has melted pour the butter into a warm jug (you can warm the jug by pouring hot water into the jug then discarding it).
- With a balloon whisk start to whisk the eggs and slowly add the butter (it should be a slow steady trickle). At this point it is best to get someone to help. While on person whisks the eggs another can slowly pour the butter onto the egg mix.
- Finish the hollandaise by whisking in the lime juice and coriander. Taste for seasoning (Miso can be quite salty so taste first). If the hollandaise is a little too thick add a tablespoon of water from a boiled kettle.
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