8 fino or verna lemons
18 oz salmon fillets, skin and bones removed
2 egg yolks
1 cup clarified butter
6 tbsp lemon juice
2 tbsp fresh dill, chopped
Cut the lemons and remove skin, making 1 x 1-inch cubes approximately.
Cut the salmon in the same size as the lemon (3 per brochette). Assemble the brochettes, starting with salmon, then lemon, until there are 3 pieces of salmon and 2 of lemon.
In a bowl over a bain-marie, whisk the egg yolk and lemon juice to combine. Then, slowly add the clarified butter, until a thick sauce forms. Add salt and pepper to taste.
Meanwhile, brown the brochettes on all sides.
Serve the brochettes on a tray, drizzled with a bit of hollandaise sauce. Accompany with a bowl with more sauce for dipping. Sprinkle dill over the brochettes and sauce.
Serve with lemon wedges.