the Weird, Bad and Lazy Cook

3 egg yolks, large 1/2 cup (115gm) butter, melted 1 tbsp (1/2 fruit) lemon, juiced Salt, black pepper, fresh dill Whip egg yolks until light and fluffy Add melted butter 1 tbsp at a time, whisk continuously Add lemon juice, whisk continuously Add salt & black pepper, whisk continuously Prep for bain marie. Whisk sauce in a double boiler until sauce has lightened in colour and quite thick Once done, then add fresh dill, whisk continously. Serve immediately and finish within 4 hours.

Portion : 1 serving (1 person) 100gm dry vermicelli pasta 4 tbsp (60gm) butter 1/2 lemon or 2 tbsp (30gm) lemon juice 2 tbsp (40gm) plum sauce (Angel brand) Black pepper, parsley 1 tsp (6gm) fine sugar 1 clove garlic, smashed 1/2 cup (120gm) heavy cream 1/2 salmon fillet 3-4 cloves garlic, smashed Fine salt Optional Tomato cherry, halved Sage leaf (for infusing in the sauce Sauce (adapted from Beurre Blanc) 1. Combine all ingredients except heavy cream (i.e. butter, lemon juice, plum sauce, black pepper, parsley, garlic) into a pot. Heat on smallest, lowest fire while continuously whisking. Do not let the butter broke into clarified butter. 2. Once sauce is simmering, add heavy cream. Whisk continuously until the sauce looks homogenous and warm enough (close to steam but not simmering). Turn off the heat. 3. Serve hot with vermicelli, pan fried salmon, and tomato cherry.