Pan-fried Salmon with Pink Grapefruit Hollandaise

Serves 2

Salmon2 filets 200g each, skin on

Asparagus200 g 40 cal

Pink peppercorns2 tbs

Dry white wine25 ml

Shallot0.5 small, finely chopped

Tarragon1 sprig

Butter100 g 743 cal

Egg yolk1

Pink grapefruit0.5

Chives1 tbs finely chopped

Olive oil1 tbs

Black pepper freshly ground

Salt

Potatoes400 g

White wine vinegar40 ml

Nutrition Facts (per serving)

Calories392

Protein2g

Carbs3g

Fat41g

* Some ingredients lack nutritional data

I know hollandaise sauce has a reputation for being tricky to make, but if you take your time when you add the butter and don’t let it get too hot, you can produce an amazing, restaurant-quality sauce in your own kitchen. The tart grapefruit cuts through the buttery richness of the sauce and gives it a very slight pink blush that looks stunning with the salmon and pink peppercorns.

Start by making the hollandaise sauce: put the wine, vinegar, shallot and tarragon into a small saucepan and heat until reduced to about 2 tablespoons of liquid. Strain, discarding the solids, and set aside until needed.
Melt the 200g butter over a gentle heat and carefully pour the golden liquid into a jug, discarding the milky solids at the bottom of the pan.
Place a heatproof bowl over a pan of simmering water. Add the egg yolks, grapefruit juice and zest plus half of the reduced vinegar. Whisk until frothy and thick, then slowly add the melted butter, whisking constantly. Stir through the chives, then season with salt and pepper and add a little warm water if it’s too thick. Add the remaining vinegar reduction if you prefer a bit more tang. Put to one side.
Score the skin on the salmon fillets, then brush with the olive oil and season on both sides with salt and pepper. Place a large, non-stick frying pan over a medium–high heat and, when hot, add the salmon, skin side down. Reduce the heat to medium– low and cook for about 5 minutes, until the skin is quite crisp. Flip over and cook the other side for 2–3 minutes, until slightly springy to the touch. Remove and allow the fish to rest for a few minutes.
Meanwhile, put the asparagus into a large sauté pan with the water, butter and a little salt and pepper. Place over a high heat and cook for 5 minutes, or until tender.
Put a salmon fillet on each serving plate and place some asparagus alongside. Spoon the hollandaise over the salmon and sprinkle with a few pink peppercorns. If you wish, serve with a wedge of pink grapefruit on the side.