Seared Salmon with Potatoes and Asparagus served with Hollandaise Sauce

For the Hollandaise Sauce :

• 2 egg yolks (room temperature)
• 1 tbs water
• 150g unsalted butter, cut into cubes (room temperature)
• 1 tbs fresh lemon juice
• Salt & white pepper (to taste)

Simmer half a pan of water over medium heat. Add the egg yolks and water in a bowl and whisk till they form ribbons, then place the bowl over the simmering water and keep whisking the egg yolks while adding little butter at a time. (Don't stop whisking to avoid the sauce to curdle). The sauce will get thinner when butter is added but as the sauce emulsifies, it will get thicker. This whole process should take 10 to 12 minutes. Then remove from heat and whisk in the lemon juice, salt and pepper. (Hollandaise sauce should be served warm, immediately after it is prepared)

For the fish : 
1 Salmon fillet with skin on (score the skin side 3 to 4 times)
Then rub some sea salt on it. 
Heat 1 tablespoon regular olive oil in a pan and fry the salmon skin-side down for 3 minutes over medium heat, till the skin in crispy and the salmon turns pale pink, turn over and cook the other side for 2 to 3 minutes. Remove and place over a kitchen paper.

For the Vegetables :

Potato : 1 large cut lengthwise into 8 pieces. Boil in salted water till cooked but not too soft.
Strain and toss them in butter, lemon juice, chopped parsley and black pepper.

Asparagus : Try to get the green tender ones. Trim the edges and sear them in a hot pan of olive oil with chopped garlic, salt and pepper for 7 to 8 minutes. 

Finally, put the cooked asparagus & potatoes on a serving plate, place the salmon on the top and pour over the warm hollandaise sauce.