Because homemade feels a little more special. Crispy-skinned pan-seared salmon with the same rich gin hollandaise from our Eggs Benedict, a genuinely versatile sauce worth having in your repertoire.
Ingredients
- 2 x 120g salmon fillets
- Fresh ground salt and black pepper
- 40ml Batts Hill Surrey Dry Gin
- 2 large egg yolks
- 1 tsp Dijon mustard
- 20ml lemon juice
- 120g butter
- A pinch of cayenne pepper
- 2 tbsp extra virgin olive oil
Method
- To make the hollandaise, whisk together the gin, egg yolks, lemon juice and cayenne.
- Bring the butter to a gentle simmer on the hob, then carefully pour it into the bowl in a steady stream, whisking until the sauce thickens.
- Cover with cling film to keep warm and prevent a skin forming while you cook the fish.
- When the pan is hot, place the salmon skin side down and cook until the skin is crisp, about 1-2 minutes. Turn and carefully remove the skin.
- Season with salt and pepper.
- Place the skin back in the pan, flesh side down, to make a salmon skin crackling.
- Turn the fish over and cook for 1 minute, then turn the heat off and leave to rest for a couple of minutes.
- Serve with a salad and the buttery gin hollandaise.
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