Source: Malachi Harland, formerly of XYZ Restaurant.

Serves 4

INGREDIENTS

Salmon filets
2 - 8 oz salmon filets
1 Russet potato, baked and allowed to cool
1 ½ tablespoons cornstarch
Salt and pepper to taste
1 scallion
1 sheet parchment paper

Sauce
1 egg yolk
1 orange, juiced
2 jalapenos, roasted and finely diced (flesh only)
6 ounces clarified butter
Juice of one lemon
Salt and pepper to taste

Garnish
2 springs chervil
2 portions assorted spring vegetables, cut into bite-sized pieces and blanched

PREPARATION

1. Season salmon filets with salt and pepper and put in the fridge to keep cold. Peel the russet potato with a paring knife and grate into a mixing bowl, add cornstarch, salt and pepper, sliced scallions and mix thoroughly. Roll Potato mixture in between parchment paper with a rolling pin to form a 1/8 inch thick square (approximately the size of the combined fish surface area). Remove the top layer of parchment and trim the potato crust dough to fit each salmon filet. Carefully lift the potato crust dough and lay on top of the salmon filet.
   
   
2. Combine the yolks, orange juice, and jalapeno in a small mixing bowl. Place in a double boiler over a simmering pot of water and begin whisking constantly and thoroughly until the egg mixture begins to thicken. Once thick and smooth, drizzle warm clarified butter into the egg mixture slowly while whisking until all butter is incorporated. Note: Make sure that any butter that is drizzled into the egg mixture is incorporated by whisking before adding any more. Once all butter is incorporated add salt, pepper, and lemon to taste. Reserve this sauce covered in a warm, not hot place until ready to serve.
   
   
3. Heat any neutral flavored oil in a medium sauté pan until smoking. Use just enough oil to coat the entire bottom of the pan. Quickly place the Salmon filet potato side down in the hot pan. Reduce heat to very low and let cook until the edges of the potato begin to brown nicely (approximately 4 minutes). Turn salmon filets over and cook another 4-6 minutes on medium low heat or until done.
   
   
4. On a warm plate ladle 2 ounces of hollandaise sauce in a circle in the center of the plate. Spoon the blanched spring vegetables on top of the sauce. Place the cooked Salmon Filet on top of the vegetables and garnish with a fresh chervil sprig.