Directions

1

To prepare the salmon fillets, place them on a tray/plate skin side up. Pat dry the skin and sprinkle the rock salt over the skin.

2

Half fill a pot with water and add the vinegar.

3

Half fill a second pot with water.

4

Place the egg yolks and lemon juice in a heatproof bowl that will rest on the top of the second pot of water, without the water touching the bottom of the bowl.

5

Mince the garlic clove and toss through the spinach so that it's ready to saute closer to serving.

6

Wipe away the salt from the salmon skin and pat the skin dry again.

7

Place the fillets skin side down in a cold, non stick pan and turn the heat to medium-low. Allow the salmon to cook for 5-6 minutes skin side down, or until crisp, turn heat to low and cook until the salmon is almost cooked through.

8

To make the hollandaise bring the pot of water to a simmer and place the heatproof bowl on top. Whisk the egg and lemon juice mixture until it becomes smooth and becomes pale in colour (approx. 1-2 minutes). Add a third of the nuttelex and whisk in until smooth, continue to add the second portion of nuttelex and whisk gently until the mixture thickens. Carefully from the heat and add the last portion of nuttelex, whisking in until the mixture is thick and has a glossy texture. Set aside briefly while you poach the eggs.

9

While you're preparing the hollandaise, bring the pot of water and vinegar to the boil.

10

Use a whisk to create a whirlpool in the centre of the pot. Crack each egg into a small bowl/cup and gently pour into the whirlpool of water. Cook for 2 minutes for a runny centre and remove carefully with a slotted spoon. Repeat for the second egg.

11

Turn the salmon and sear briefly for a minute. Serve immediately. Add spinach and garlic mixture to the pan and toss until the spinach is wilted. Spoon onto the salmon fillet, top with poached egg and pour hollandaise sauce over. Serve.