2 eggs

50g organic butter , melted

1 lemon , juiced

a handful of tarragon and basil, chopped

8 asparagus spears, ends trimmed

2 handfuls broad bean

olive oil 

2 wild salmon fillets


Put the eggs in a blender and, with the motor running, pour in the hot butter until the mixture thickens.

Season with lemon juice, salt and pepper.

Stir in the herbs. Meanwhile, cook the asparagus and broad beans separately in boiling water for 2-3 minutes until just cooked through.

Pop the broad beans out of their skins if you prefer (they can be a bit tough).

Heat a little oil in a frying pan and cook the salmon skin-side down for 2 minutes, turn over and cook the other side for 2 minutes, or until cooked.

Serve the salmon with the vegetables and hollandaise.