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Mustard Crust Salmon with New Potatoes and Dill Hollandaise Sauce

Equipment Needed;

• An Oven
• 1 x Saucepan
• 1 x Whisk
• 1 x mixing bowl
• 1 x microwaveable container (or bowl)
• 1 x Knife

Ingredients;

(Serves 4, adjust accordingly)

• Cheap substitutes have been provided when possible - and don’t be afraid to buy basics - I know its shit but will still do the job if you cook it right.

For the Salmon;

• Salmon Fillets. (buy in bulk from frozen to save money - then you can use the spare for other meals)
• Breadcrumbs / 60g. (or if your organised you can make your own breadcrumbs by following the online video)
• Wholegrain Mustard.
• Salt & Pepper.

For the Hollandaise;

• Butter / 130g, half a block.
• Egg yolks x 4.
• Dill / 10g.

For the New Potatoes;

• 1 x Bag of New Potatoes.

Recipe;

1. Firstly, put the new potatoes on;

• Place the new potatoes in a saucepan and fill with cold water until all the potatoes are submerged.
• Add a few blocks of butter and a pinch of salt to the water and then put on the heat to boil.

• Check them regularly after 30 minutes. If you poke them with a knife, it will slide through the potatoes with ease when they are ready.

2. Next, cook your salmon;

• Place the salmon on a grill pan and put under the grill on a medium heat for 10 minutes. (this will begin to cook the top of the fillet)

• Then remove from the grill and spread a thin layer of wholegrain mustard on top of the fillet.
• Then coat the mustard with a mixture of breadcrumbs and mixed herbs. (the moisture from the mustard will help the breadcrumbs stick)

• Lastly, return the fillets to the oven on a low heat (180 degrees) for a further 15 minutes.

3. Finally, make your Hollandaise;

• Firstly, split the egg yolks from the whites. (do this by breaking the egg into your hands and allowing just the whites to fall through)
• Then beat the egg yolks with a whisk and add a pinch of salt and pepper.
• Next melt the butter in the microwave. (be careful not to burn the butter, as it only takes about 20 seconds to melt)
• Now very slowly add the hot butter to the egg yolks whilst whisking vigorously, the mixture will split if you add the butter too fast. ( the heat from the butter will begin to cook the egg yolks and the mixture will thicken into a sauce)

• Finally, add your chopped dill and combine then enjoy.

To Serve;

This is just a suggestion you can eat it however you like:

• Pile a portion of new potatoes neatly in the centre of the plate.
• Lean the salmon fillet over half of the new potatoes.
• Then finish off with a spoonful of Hollandaise over the top of the salmon.

Hope you all enjoy the recipe, and would love to hear feedback, see you next time - eat well,

Seb Holmes.