Dukkah Coated Salmon

INGREDIENTS

  • 2 salmon fillets (approx 180g each)
  • to season salt and pepper

Verjuice Hollandaise

  • 1 Bay Leaf
  • 3 peppercorn
  • 80g unsalted butter
  • 2 egg yolks
  • to taste salt flakes
Print Recipe

Preheat oven to 200C.

In a non reactive saucepan combine Verjuice, bay leaf and peppercorns.

Place mixture over a high heat and reduce down to two tablespoons of syrup. Allow to cool.

Place the unsalted butter into a small pot and place over a high heat. Cook for four to five minutes until nut brown, then remove from heat. The butter will turn nut brown at approximately 150C.

Pour melted butter into a heat proof jug and leave for five to six minutes to cool a little.

In the food processor combine egg yolks with cooled Verjuice reduction and blend to emulsify.

Make sure the butter is still quite warm, it needs to be about 70C.

Whilst the food processor is running slowly pour in the warm nut brown butter to the egg mixture. Blend as if making mayonnaise.

Check seasoning and adjust.

Place a large frying pan over a medium high heat.

Rub salmon with oil and season with salt and pepper.

Place salmon into the hot pan and quickly seal each side so there is a nice gold colour on each side. Remove from the pan.

Roll salmon in the Dukkah and bake for five minutes. Remove form heat and rest for two minutes.

Serve with Verjuice Hollandaise.