Salmon Hollandaise

Salmon cooks very well in a microwave. The trick is to slightly undercook it and then let it stand for a few minutes before serving. This will ensure fully cooked, but still moist, cutlets.

To serve four people you will need:

· 4 salmon steaks (cutlets)
· 150ml water
· juice of one lemon
· 1tsp salt

Arrange the steaks on a microwavable dish in such a way that the thickest part of the fish is facing the outer edge of the dish. Sprinkle them with salt and pour over the lemon juice and water.

Cover tightly with cling film and microwave on High for 7 minutes or until the liquid just comes to the boil.

Leave to stand for 5 minutes, prick some holes in the cling film to let the steam out, then remove it and serve the salmon.

If you prefer to eat this dish cold, leave the fish to cool in the cooking liquid and store in the refrigerator.

Salmon goes very well with Hollandaise sauce, so you might like to try your hand at making this in the microwave as well. You need:

· 125g butter
· 30ml white wine vinegar
· 2 egg yolks
· salt & pepper to taste

Put the butter in a bowl and microwave on High for about a minute. It should be completely melted.

Whisk into it the egg yolks and the wine vinegar.

Microwave the mix on High for 15 seconds and stir briskly. Repeat this process two or three times until the sauce is just thick enough to coat the back of a spoon.

Adjust the seasoning and serve.

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