Perfect poached salmon with instant hollandaise sauce

Place the salmon in a saucepan and just cover with cold water. Cut three slices off the lemon (keep half the lemon) and add those, along with the star anise, herbs and peppercorns to the pan.

Place over a medium heat and bring to a simmer. As soon as bubbles start breaking on the surface of the water, turn off the heat. Leave to stand for five minutes before carefully removing the salmon fillets from their poaching water and drain on absorbent kitchen paper.

To make the hollandaise, heat the butter until it has warmed to a liquid and is warm to the touch. Put the egg yolks into a heatproof bowl with the juice of half a lemon and white wine vinegar.

Place the bowl over a pan of simmering water, making sure the bottom of the bowl is not touching the water.

Whisk the egg yolks until pale and thickened. Then, gradually whisk in the melted butter a little at a time to form a smooth thickened emulsion. Start with just a few drops at a time to start the emulsion off and then you can gradually increase the speed of the pour as you continue to add and it thickens.

Season with salt and pepper. The hollandaise can be kept covered with clingfilm for half an hour or so at room temperature if not serving immediately.

To serve, pour a little over the salmon, and serve the remainder in a jug on the side.