Pan-seared Salmon with Pink Shrimp Hollandaise

Ingredients: Salmon 6x5 ounce centre cut salmon 2 tablespoons olive oil 2 tablespoons butter 1 shallot, finely diced 2 cups wild mushrooms cut into 1 inch pieces 1 cup green beans, trimmed and blanched 2 tablespoons parsley, finely chopped Pink Shrimp Hollandaise 3 tablespoons white-wine vinegar 3 tablespoons cold water 1 bay leaf 1 sprig fresh thyme 1/4 teaspoon salt white pepper to taste 4 egg yolks 1 cup clarified unsalted butter 2 tablespoons fresh lemon juice 3/4 teaspoon cayenne 1 cup pink shrimp, cooked 2 tablespoons parsley, chopped

Method: Salmon Season the salmon with salt and pepper. Heat the olive oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until golden brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes. Remove salmon from pan and keep warm. In a large sauté pan heat the butter over high heat, add the shallots and cook for 2 minutes until translucent. Add the mushrooms and cook for another 5 minutes, until the mushrooms are golden brown. Add the beans and sauté for another 2 minutes, finish with the chopped parsley. Season with salt and pepper. Divide the cooked mushroom mixture among the six plates, next place a piece of salmon on top and cover the salmon with a large spoonful of the pink shrimp hollandaise. Pink Shrimp Hollandaise Boil vinegar, 2 tablespoons water, bay leaf, thyme, salt, and white pepper in a small heavy saucepan until reduced to about 2 tablespoons. Remove from heat and stir in remaining tablespoon water. In a medium mixing bowl, over a pot of simmering water, whisk the egg yolks, until thickened about 2 minutes. Remove bowl from heat. Strain the reduction and add whisk into the cooked egg yolks. Whisk in the clarified butter, in a slow steady stream until emulsified. Add the lemon juice, cayenne, pink shrimp, parsley, and season with salt to taste.