3 eggs, large (U.K.)/extra large (N.A.), yolks only
170g (6 oz) butter, cut into small cubes (¾ cup, or ½ stick)
1 tbsp chopped parsley
1 tbsp chopped chives
salt and freshly milled black pepper
baby potatoes and green beans
You will also need a large shallow frying pan/skillet with lid
This is one dish where everything needs to be prepared before starting to cook.
First, have four plates warming in the oven.
Now, cut four slices from the lemon and then juice the remainder.
Lay the salmon fillets side by side in the shallow pan/skillet.
Add the lemon slices, bay leaf, and peppercorns.
Cover the salmon with cold water and add the lid.
Now bring the water to a boil and then remove the pan/skillet from the heat and leave for 5 minutes to finish cooking the salmon. Then, using a fish slice, lift the salmon from the pan/skillet and transfer to the warmed plates in the oven.
Meanwhile, add the lemon juice to a small pan along with the vinegar.
Bring to a boil and then let it bubble rapidly over a medium heat until it has reduced by half. It will reduce very quickly so you need to watch it. Immediately pour into a small bowl and leave to cool a little. (You need to pour it from the pan immediately to prevent the heat from the pan reducing the mixture further.)
Next bring a little water to a gentle simmer in another pan.
Whisk together the egg yolks in a bowl that will fit over the pan of simmering water and add the cooled vinegar and lemon juice.
Place the bowl over the pan and add the butter, one cube at a time, whisking until it has melted. Continue whisking until all the butter has been added and the sauce has thickened.
Once the sauce has thickened, remove the bowl immediately from the heat and stir in the herbs. Season.
Pour the sauce over each fillet and serve with the vegetables.
90ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
150ml (5 fl oz) dry white wine (⅔ cup)
You will also need a flameproof roasting pan
Preheat the oven to 200°C (400°F) (gas 6)
Lay the prosciutto slices side by side, overlapping them slightly.
Next, remove the leaves from the rosemary sprig and finely chop. Then sprinkle the chopped rosemary over the prosciutto and lay the pork on top. Wrap the prosciutto round the pork and put in the pan, seam-side down. Now brush all over with the olive oil to coat the prosciutto.
Roast for 30 minutes.
Meanwhile cut any of the larger potatoes in half to give an even overall size.
Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.
Break off and discard the woody parts at the base of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.
Steam the asparagus until just tender, about 5 minutes.
Add the asparagus to the pan with the potatoes. Then add a knob of butter and the chopped herbs. Gently toss to coat. Season, cover and keep warm while preparing the sauce.
Mix together the cream and the zest from the lemon and set to one side.
When the pork is cooked, remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.
Meanwhile, put the roasting pan on the hob over a medium-high heat, and stir the wine into the juices left in the pan. Let it bubble until it has reduced by half.
Now, turn down the heat and add the cream. Let it bubble gently for 2 minutes. Then add a squeeze of lemon juice and season.
To serve, thinly slice the pork and divide among four plates. Pour the sauce over the pork slices and serve with the vegetables.