Hollandaise sauce and fish sauce are culinary staples with distinct roles in cooking, yet each has the power to transform ordinary dishes into extraordinary experiences. Hollandaise, a creamy and ...
The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting with sharpness and samphire is a lovely, salty, green plant that grows ...
Salmon cooked in an air fryer gets a nice crust akin to a pan-sear but stays moist and tender on the inside as long as you don't overcook it. The air fryer gets a lot of credit for its work with ...
This zingy yet creamy Tuscan sauce is the perfect accompaniment ... and fry for a further 2–3 minutes until just cooked through. If the salmon is browning too quickly, turn down the heat.