Salmon fillet with Batts Hill Gin Hollandaise

Best Mother's Day Dinner Idea For The Delicious Meal Mums Deserves.

Because homemade feels a little more special than eating out.


40ml of Batts Hill Surrey Dry Gin

2 x 120g Salmon fillets

Fresh ground salt and black pepper

2 large egg yolks

1 tsp dijon mustard 

20ml lemon juice

120g of butter

A pinch of cayenne pepper

2 tbsp of extra virgin olive oil


  1. To make the hollandaise, whisk together the gin, egg yolks, lemon juice  and cayenne.
  2. Now bring the butter to a gentle simmer on the hob, then carefully with a steady stream pour the hot butter into the bowl and whisk until the sauce thickens.
  3. Cover the sauce with a piece of cling film to keep it warm and prevent skin forming while you cook the fish.
  4. When the pan is hot, place the fish skin side down and cook until the skin is crisp, about 1-2min, now turn and carefully remove the skin.
  5. Season with salt and pepper.
  6. Place the skin next to the fish in the pan flesh side down to make a salmon skin crackling.
  7. Turn the fish over and cook for 1 minute, then turn the heat off and leave the fish to rest for a couple of minutes before serving with a salad and the delicious buttery mustard hollandaise sauce.

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