Maggie Beer

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Dukkah Coated Salmon

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Step 1: Preheat oven to 200C.

Step 2: Place a large frying pan over a medium high heat.

Step 3: Rub Salmon with oil and season with salt and pepper.

Step 4: Place salmon into the hot pan and quickly seal each side so there is a nice gold colour on each side. Remove from the pan.

Step 5: Roll salmon in the Dukkah and bake for five to seven minutes. Remove form heat and rest for two minutes.

Verjuice Hollandaise

Step 6: In a non reactive saucepan combine Verjuice, bay leaf and peppercorns.

Step 7: Place mixture over a high heat and reduce down to two tablespoons of syrup.

Step 8: Place the unsalted butter into a small pot and place over a high heat. Cook for five to six minutes until nut brown, then remove from heat. The butter will turn nut brown at approximately 150C.

Step 9: Pour melted butter into a heat proof jug and leave for five to six minutes to cool a little.

Step 10: In the food processor combine egg yolks with cooled Verjuice reduction and blend to emulsify.

Step 11: Make sure the butter is quite warm, it needs to be about 70C.

Step 12: Whilst the food processor is running slowly pour in the warm nut brown butter to the egg mixture. Blend till the mixture resembles the consistency of mayonnaise.

Step 13: Check seasoning and adjust.


  1. 2 salmon fillets skin off
  2. to season salt and pepper
  3. 100g 1/2 cup Dukkah

Verjuice Hollandaise

  1. 180ml 3/4 cup Verjuice
  2. 80g butter unsalted
  3. to taste salt flakes

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