Make the hollandaise by placing a glass basin over a pan of simmering water (making sure the bottom doesn’t touch the water).
Add 2 beaten egg yolks and a Tbs white wine vinegar and whisk together until smooth and creamy (an electric hand beater is ideal
for this!). Melt 150g butter and slowly drizzle this into the eggs, whisking all the time, until the mixture has thickened and emulsified.
Take the bowl off the heat, season with a little salt and freshly ground black pepper. Thinly slice 10 fresh basil leaves and gently fold
these into the sauce.
Boil new potatoes until nearly cooked, about 10 minutes, then drain. Heat olive oil and butter in a frying pan and add the potatoes
along with a crushed clove of garlic and a half a lemon, chopped into smaller pieces, toss to mix together and place in a 180°C oven
for about 20 minutes, until golden brown.
Season the salmon with sea salt and freshly ground black pepper and fry in a little olive oil skin-side up for 3-4 minutes,
flip over and place the pan into the oven, with the potatoes, for a final 5-6 minutes. Serve with the potatoes, the hollandaise
and a green veg. Right now, it’s the (very short) broad bean season in Britain, so we’re enjoying these with everything!