4 each Vine ripened Eurofresh Tomato
2 oz. Olive oil and chopped
herbs to marinate tomatoes
1 large handful fresh baby spinach leaves
4 oz portion salmon filet
2 ea whole fresh eggs
1 ea English cucumber
1 cup clairified butter
4 each egg yolks
Salt & pepper to taste
Instructions:
Cut the tomatoes into two ˝ inch slices and marinate them in the herb oil. Cut the remaining 3 tomatoes in half and season with salt and pepper and drizzle a small amount of herb oil. Roast in the oven at 325 F for 25 minutes or until fully roasted. Cool down and dice into small pieces. Make a basic hollandaise (recipe below). Puree the cucumber and fold about 1 oz into the hollandaise. Make sure the cucumber is de-seeded and peeled. Add the diced tomatoes to the hollandaise and season as needed. Season the salmon and grill it. Poach 2 eggs. Lightly sauté the spinach and season as well.
Hollandaise Sauce
3 egg yolks
1 tablespoon cream
1 cup (1/2 pound) melted butter, cooled to room temperature
1 tablespoon lemon juice or white wine vinegar
1/2 teaspoon salt
Dash of cayenne pepper
Instructions:
Use a small, thick ceramic bowl set in a heavy bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well blended. Place the container over hot water. Stirring eggs continuously, bring the water slowly to a simmer. Do not allow the mixture to boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.
