To make pepper puree, First roast the pepper making the skin black. You can do so with a gas burner or in the oven. Once the pepper is black put the pepper into a bowl and cover with plastic for 15 minutes. Remove pepper and run under cold running water to remove the skin. Remove seeds and both ends of the pepper, be sure to also remove the white parts on the inside. In a blender puree pepper , vinegar, sugar, and salt. You will want to puree this for a couple minutes it needs to be a nice even puree consistency.
For Salmon: Take the first five ingredients and mix well. Brush the filet with olive oil and dip each side in herb mix. Heat evoo in pan at medium heat, Brown each side until fish is cooked. Average cook time for medium rare to medium is 4-6 minutes each side depending on the thickness. If you find the crust browning before the fish is done finish it the oven at about 400.
For the hollandaise, In a blender or food processor (I prefer processor) add the two egg yolks, vinegar, and lemon juice and mix for a couple seconds. Get your butter ready to pour! Turn on the blender or processor and at first just add a small drizzle of the butter, This is to emulsify the sauce. Then begin to add the butter slowly till mixture is the consistency you like your hollandaise.....BE SURE TO ADD A LITTLE FIRST THAN ADD SLOWLY OR IT WILL NOT EMULSIFY. The more butter you add the thicker it will become. Add salt and white pepper to taste.
This is a great dish to have fun with as far as plating goes so get creative with your sauces!
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