| butter |
|
heat |
| olive oil |
| rosemary |
|
|
saute until nearly tender |
| leek |
cut into thin 4cm strips |
| courgette |
cut into ribbons |
| spring onion |
slice thinly |
| fennel |
quarter, slice, steam until nearly tender |
|
saute until tender `onion |
| salmon |
slice 3/4cm thick, season |
At the last minute, chargrill until just cooked on the outside |
| salt and pepper |
| caper hollandaise |
| 3 egg yolks |
|
start blending |
| 1 tablespoon lemon juice |
| 1 tablespoon water |
| salt and pepper |
| 6oz extrabutter |
|
melt 4oz until foaming |
|
pour in gradually while blending, discarding milky residue |
| soften rest |
|
over a very low heat, beat in |
| 3 tablespoons capers |
chop |
|
stir in |