Salmon with Miso & lime Hollandaise
Salmon with Miso & lime Hollandaise

Lunch

Salmon with Miso & lime Hollandaise

22 MINS

Cooking

2

Portions

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Subject to store availability

Ingredients

  • Large free range egg yolks – 2 (or 3 medium egg yolks)
  • Unsalted butter – 140g
  • Rice wine vinegar – 1tbsp
  • Lime juice – ½ lime
  • Salt & pepper – to taste
  • Miso paste (white miso paste) – 1 tsp (14g)
  • Coriander – chopped – small bunch

Serving Suggestion

Serve with Chinese greens or pak choi

Salmon with Miso & lime Hollandaise

Method

  1. Place the salmon on a baking tray and cook for 22 minutes or until the salmon is cooked
  2. Place the egg yolks, miso and vinegar into a bowl
  3. 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)
  4. Remove the eggs from the heat
  5. Melt the butter in a pan making sure you do not burn the butter
  6. 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).
  7. 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.
  8. 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.
Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Large free range egg yolks – 2 (or 3 medium egg yolks)
  • Unsalted butter – 140g
  • Rice wine vinegar – 1tbsp
  • Lime juice – ½ lime
  • Salt & pepper – to taste
  • Miso paste (white miso paste) – 1 tsp (14g)
  • Coriander – chopped – small bunch

Serving Suggestion

Serve with Chinese greens or pak choi