SEARED SALMON CUTLETS WITH A LOBSTER AND PASSION FRUIT HOLLANDAISE SAUCE

8-9 oz piece of salmon fillet divided into 2-3 thick “cutlets”, skinned
Flour to dust
3-4 turned new potatoes gently poached in salted water per portion
Hollandaise sauce
Reduced passion fruit puree (300 ml reduced down to 100 ml) –always by ⅔
Passion fruit seeds reserved
40 – 50 gm cooked lobster portioned and diced
Chive stick
Beurre blanc sauce
Served on blanched spinach

Method:
•    Season the salmon.
•    Lightly flour the skinned side only, pan frying gently in a little olive oil over a medium heat for 5-6 minutes until a light golden brown.  Add a knob of butter before turning the fish in the pan
•    Baste the salmon with the butter, adding a squeeze of lemon juice and remove the pan from the stove
•    The residual heat in the pan will continue the cooking process.
•    Meanwhile mix together 2½- 3 tablespoons of the reduced passion fruit puree to 300 ml of hollandaise sauce
•    Warm the lobster meat very gently in a little stock or microwave, before draining and folding into the passion hollandaise, adding 1 teaspoon of seeds per portion
•    Serve the turned new potatoes on the warmed, buttered spinach drizzled with a little beurre blanc sauce and topped with a single chive stick.
•    Finish as shown in the photograph, offering the lobster and sauce apart.
BEURRE BLANC
Makes about 600ml (1 pint)
200ml dry white wine
2 tablespoons white wine vinegar
4 shallots, finely chopped
100ml double cream
400g cold unsalted butter, cubed
Salt and pepper

Method:
•    Put the wine, vinegar and shallots in a thick based saucepan.  Bring to the boil and reduce by half.
•    Add the cream and boil for 1 minute.  Lower the heat and gradually whisk in the cubes of cold butter
•    For a smooth finish, pass the sauce through a fine sieve to remove the shallots.
•    Season with salt and pepper