Pan fried salmon fillet with hollandaise sauce

A few months ago, Kevin and I went to a friend's birthday party.

The place was a restaurant in Sai Kung which is a beachside village of Kowloon, Hong Kong.

The dinner time was little bit late, so......................I had too many appetisers ( parma wrapped artichoke hearts was so yummy. >.<) with a glass of champagne(that's my alcoholic capacity).

There were 2 main dishes. We choose a main dish each and shared. I couldn't finish my dish..... doh! 

This is the dinner menu. The chicken dish was too salty, hummmmm~~.

But the salmon~~?  Excellent!

A few weeks later, I made the salmon dish with some changes. I didn't have caviar this time (oh~yeh~~ that's an expensive one.*^^*), but I got some nice herb mix from Kevin's friend Dietmar. It's an Arabian herb mix. I can't read the words of the ingredients but I can taste sumach,majoram,sesame seed...etc. That gives great flavour to fish.

So, let's copy the restaurant main dish~!

Ingredients

For salmon (serves 1)

1 salmon fillet (about 4 ounce)

1 tsp Arabian herb mix(or dry thyme and majoram or rosemary)

1/4 tsp salt,

1/4 tsp blackpepper

handful of asparagus

1 medium potato

1 Tbsp butter

for hollandaise sauce(4cups)

2 egg yolks,

 2 Tbsp water,

80g butter (cut into small pieces)

1/4 tsp salt, 1/4 tsp white pepper

1 Tbsp lemon juice

Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks and 2 Tbsp water in a heatproof bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks. When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper

Rub fish with dried herbmix, season with salt and pepper. Grill fish on buttered pan , skin side up 4 to 5 minutes (If skin side down first, the fish breaks easily.) Using a thin spatula, flip the fish and cook until slightly pink in the center, about 4 minutes more, depending on thickness of the fillet. 

(Can be grilled.)



 Pan fry the sliced potatos and the asparagus, serve with salmon  and holladaise sauce.


Here is the recipe Nicola, better late than never~~~!^^*