- 750g new baby potatoes, halved if large
- 2 tbsp olive oil
- 5 sprigs thyme, leaves picked salt and pepper
- 6 large salmon fillets, skin on 3 limes
- 2 tbsp white-wine vinegar
- 6 black peppercorns
- pinch of nutmeg
- 4 large egg yolks
- 250g unsalted butter
- 700g asparagus
- Preheat oven to 160°C. Put potatoes in a pot and cover with cold water. Bring to the boil and simmer gently for 15 to 20 minutes until just tender. Drain and toss through 1 tbsp of oil, thyme leaves picked from 2 of the sprigs, and some seasoning. Cover to keep warm.
- Meanwhile, rub salmon with remaining thyme leaves, and juice and zest of 1 lime. Season, then put into a large roasting tin lined with baking paper, with squeezed lime halves alongside. Bake for 10 minutes until just cooked through.
- While salmon is cooking, in a small pot, bring juice of 1 lime, white-wine vinegar, black peppercorns and nutmeg to the boil. Simmer and reduce until only 2 tsp of liquid remain. Strain into food processor with the yolks and pulse with a pinch of salt. Melt butter in same pot, being careful not to boil. Remove from heat and pour into a jug.
- Switch on processor and pour hot butter in a constant trickle onto yolks (as slowly as possible so sauce thickens). Season, add juice and zest of final lime, wipe sides of processor and whizz again until smooth and buttery.
- Heat remaining oil in a frying pan or, if griddling, toss asparagus with oil in a medium bowl. Fry or griddle for 8 minutes until fork-tender and lightly charred. Serve with salmon and potatoes, with sauce spooned over.
GET AHEAD Hollandaise can be made up to 2 hours before serving – keep warm in a vacuum flask. For a cheat’s version, we like Maille Hollandaise sauce (R40,99 for 210g, Pick n Pay). Heat according to instructions, then add zest and juice of 1⁄2 to 1 lime.
Each Serving About 3 360kJ, 61g fat (27g saturated), 22g carbohydrate (4g total sugars), 38g protein, 4g fibre.