Salmon with Hollandaise Sauce.

Ingredients (10 portions)

Amount	Measure	Name
1.2	kg	Fish, salmon
50	g	Flour, Plain White
1	l	KNORR GARDE d'OR Hollandaise Prepared Sauce
100	g	Butter
50	ml	Oil, Olive

Preparation

Advanced Preparation
Warm serving dishes.

Method

1. Cut the fillet of salmon into 10 equal portions, pass through the flour skin side only.

2. Decant the hollandaise sauce into a suitable pan, place over a medium heat and bring to the boil. Add the butter and whisk until incorporated, cover and place in Bain Marie until required for use.

3. Heat the oil in a large frying pan over a medium to high heat. Add the salmon and cook skin side till golden and crisp.

4. Turn over when salmon has turned pink half way up the side of the supreme and thoroughly cook.

5. Serve the salmon centre of plate with steamed jersey royals and some purple sprouting broccoli.

Handy Hints
Hollandaise is a great base sauce and can be flavoured in many ways for example citrus juice and zest, tomato puree and KNORR Herb Pastes.

Typical Nutrition values per serving
514 Calories, 1.8g sugars, 40.8g fat, of which saturates 12.5g, 1.79g salt (based on sodium).