Season your salmon fillet with soya, dill, salt and pepper. cover and place in the fridge.
Get a blanching pot on the boil.
Heat a frying pan, sweat your onions, add the vinegar and reduce to half. Strain and set aside.
For the hollandaise sauce
Whisk your egg yolks and dill over a double boiler until the yolks form a creamy texture and you cant taste raw egg anymore. Remove from heat, Season with some salt and add a tablespoon of the vinegar reduction. Get the bowl back over the double boiler and add your butter in a slow stream while whisking (the hollandaise might get too thick, if this happens add a tablespoon of lukewarm water to thin it out. do this throughout the process if it gets too thick). Remove from heat and season with salt, pepper and vinegar reduction to taste. Cover and set aside.
Blanch all your vegetables separately and set aside.
Heat a frying pan to a high heat with some butter and oil, place the salmon skin side down, and sear for 5 minutes. Turn it and sear for another 2 minutes. Cover and set aside.
Heat all the vegetables up in a pan with butter and garlic.
Assemble dish and indulge.
1. Hollandaise will split if it get too hot, so while you’re whisking you should always feel the hollandaise. It must not be hot it must be warm.
2. When you are finished with your hollandaise try keep it in a warm place like next to the stove.
3. If your hollandaise splits, get another egg yolk and whisk the split mixture very slowly into the the egg yolk.
4. When plating a dish, try achieve height and always think of the different colours that you want to be in the dish to make it look beautiful.
Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.
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