- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: easy
- 1 tbsp olive oil
- 2 fillets boneless salmon
- 2 sage leaves, finely sliced
- 1 knob butter
- 2 leeks, sliced
- ½ lemons, cut in wedges
For the hollandaise sauce
- 110 g butter
- 2 egg yolks
- small splash white wine vinegar
- ½ wholegrain mustard
- ½ dijon mustard
1. Preheat the oven to 200C/180C fan/gas 6.
2. Brush a square of foil (large enough to wrap both salmon fillets) with olive oil. Put the fish on the foil, season with salt and pepper and scatter over the sage. Wrap loosely and bake for 13-15 minutes, or until the fish is cooked through.
3. Meanwhile, heat the butter in a pan and fry the leeks over a low heat until softened, but not browned.
4. For the hollandaise: melt the butter in a saucepan over a low heat and skim off any white solids from the surface with a spoon. Keep the butter warm.
5. Put the egg yolks, white wine vinegar, a pinch of salt and pepper and a splash of ice-cold water in a glass or metal bowl placed over a saucepan of simmering water. Whisk for a few minutes until pale and thick about 3-5 minutes.
6. Remove from the heat and gradually whisk in the melted butter, a little at a time, to make a creamy consistency. Stir in the wholegrain and dijon mustards. If you find the sauce has gone too thick, whisk in a splash of water.
7. Unwrap the baked salmon and serve it hot with lemon wedges, the leeks and the hollandaise sauce.
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