Pan-Seared Salmon
& Hollandaise.

Method

1. 01

   Heat the oven to 220°C, 200°C fan or gas mark 7. Place each potato between two wooden spoon handles and cut thin slices almost all the way through. The handles will stop the knife cutting right through.

2. 02

   Put the potatoes on a baking tray, rub with oil and season with garlic granules, salt and pepper. Roast for 25–30 minutes. Brush with melted butter halfway through and return to the oven until crisp and golden.

3. 03

   Boil the corn in lightly salted water for 6–8 minutes until tender. Drain, add a little butter if you like, cover and keep warm.

4. 04

   For the hollandaise, put the egg yolks, lemon juice and vinegar in a heatproof bowl over a pan of barely simmering water. Whisk until slightly thickened, making sure the bowl does not touch the water.

5. 05

   Slowly drizzle in the warm melted butter while whisking constantly. When the sauce is smooth and thick, remove it from the heat, season with salt and cayenne, then keep it warm—not hot.

6. 06

   Mix the soy sauce, honey and sesame oil. Heat a little oil in a wok or frying pan, then stir-fry the peppers and onion for 3 minutes. Add the garlic and ginger for 30 seconds, pour in the sauce and toss until glossy but still crisp. Finish with most of the spring onion.

7. 07

   Pat the salmon dry and season. Heat a frying pan over a medium-high heat with a little oil. Lay the salmon in skin-side down and press gently for 20 seconds so the skin stays flat. Cook for 4–5 minutes until crisp.

8. 08

   Turn the salmon and cook for a further 2–3 minutes, or until cooked to your liking. Rest it for 2 minutes while you arrange the vegetables on warm plates.

9. 09

   Place the salmon over the stir-fry, spoon over the hollandaise and add the Hasselback potatoes and corn. Finish with the remaining spring onion and serve immediately.