Salmon, asparagus and brown butter hollandaise

Place the butter (125 g) in a small saucepan and melt over a medium heat. Stir gently until the butter begins to bubble and splutter. Continue to cook, stirring, until the butter turns a golden brown with a nutty aroma. Remove from the heat, pour into a heatproof jug and leave to cool slightly.

Add the vinegar (1 1/2 tbsp), egg yolks (2) and 2 tbsp water to a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the base doesn’t touch the water. Whisk continuously until the mixture becomes frothy and thick. Remove the bowl from the heat and slowly whisk in one‑third of the brown butter. Return the bowl to the heat and continue whisking as you gradually add the remaining butter. Season to taste with salt and pepper and set aside in a warm place.

Score the skin of each salmon fillet (4) with a sharp knife. Brush lightly with olive oil and season on both sides with salt and pepper. Heat a large non‑stick frying pan over a medium heat and add the salmon, skin‑side down. Press gently for a few seconds to prevent curling. Reduce the heat to low and cook for about 5 minutes, until the skin is crisp. Turn and cook for a further 5 minutes, until cooked through. Remove from the pan and allow to rest while you cook the potatoes.

Bring a large saucepan of lightly salted water to the boil. Add the baby potatoes (700 g) and cook for 7‑10 minutes, until tender, then drain.

Meanwhile, heat a large sauté pan over a high heat. Add the asparagus (3 bunches) along with 5 tbsp water, the butter (30 g) and a little salt and pepper. Cook for 3‑4 minutes, until just tender and glossy.

Stir the chives (1 tbsp) into the hollandaise. Serve the salmon with the asparagus and baby new potatoes alongside. Spoon the hollandaise over the salmon, add a wedge of lemon (1) and serve.