- 700g salmon side, skin on, divide into 4 fillets
- 2 egg yolks
- 3 Tbsp dried Native Lemongrass
- 1/2tsp dried Native Lemongrass extra (optional)
- 210g unsalted butter
- Half lemon (to squeeze)
- Salt and Pepper
- Native lemongrass Hollandaise: Melt butter in a pan gently, allowing it to separate and ‘clarify’.
- Place the dried Native lemon grass into a fresh pan and pour over the clear butter oil and allow to infuse until cool. Strain out infused butter.
- Place a glass bowl over a pan of simmering hot water. Add egg yolks to bowl and whisk over hot water until yolk thickens and goes pale. Monitor that the bowl doesn’t get too hot by adjusting heat. Take bowl on and off as needed.
- Slowly add the strained clarified butter whisking vigorously until thick and butter all added. Add 1 tbsp of warm water to loosen sauce slightly.
- Season with salt and pepper and add extra dried native lemongrass for a more intense flavour.
- Finish with a squeeze of lemon juice.
- Salmon: Heat olive oil in frying pan, place salmon fillets skin down in pan and sear without moving for 3mins (until the flesh half way up the fillet turns opaque), then turn fillet and cook further 2 mins. Set aside to rest 1 min.
- Serve salmon with braised leeks or steamed asparagus, top with hollandaise sauce