Recipe Salmon Darne, brown butter and caper hollandaise
Ingredients
- Macphie Hollandaise Sauce
- 200g salted butter
- Baby capers
- Shredded flat leaf parsley
- Lemon
- Thick cut Darne of salmon
- Butter
Method
Dice the butter and place into a stainless-steel pan, over a medium to high heat, keep stirring the butter until in turns golden brown. Remove from the heat, add a squeeze of lemon juice and allow to cool.
Once cooled slightly, add into Macphie Hollandaise Sauce to taste, add the baby capers, a squeeze of lemon juice and chopped parsley.
Season the salmon well, and place into a hot pan with a small amount of oil, cook for 2-3 mins on one side, turn and cook for a further 2-3 mins. Add a small amount of butter for the last minute of cooking, remove from the heat and allow to rest for 1-2 mins.
Heat the brown butter hollandaise.
Season the salmon with a pinch of salt and a squeeze of lemon juice and serve with the warm brown butter and caper hollandaise alongside a garnish of your choice.
