2 x salmon fillets
For the hollandaise:
2 egg yolks
½ tsp white wine vinegar
a pinch of salt
pinch of fresh or dried tarragon
Pan fry salmon for 2-3 minutes on each side. Melt butter and keep warm. Put egg yolks, vinegar, tarragon and salt into a bowl. Whisk for a few minutes then place over pan of simmering water, whisk continuously for 3-5 minutes. Remove from heat. Slowly drizzle & whisk in melted butter until you have a creamy hollandaise. Season with lemon juice and cayenne pepper.
Place the salmon fillets on warm serving plates. Pour the hollandaise over salmon and enjoy.