3 ways with... grapefruit
• Try adding grapefruit to hollandaise to serve with oily fish such as salmon or mackerel. to make the hollandaise melt 250g butter, skimming off the solids, and keep warm. in a glass bowl over a pan of barely simmering water whisk 4 egg yolks, 1 tsp white wine vinegar, ½ tsp grapefruit zest and a pinch of salt, continuously, for about 5 minutes until thick and pale. remove from the heat, slowly whisk in the butter. to season add a squeeze of grapefruit juice, and a good grind of black pepper. if you’re having poached salmon you could try adding the peeled zest of a grapefruit in the poaching liquid. serves 4.