Step 1: Preheat oven to 200C.

Step 2: In a non reactive saucepan combine Verjuice, bay leaf and peppercorns.

Step 3: Place mixture over a high heat and reduce down to two tablespoons of syrup. Allow to cool.

Step 4: Place the unsalted butter into a small pot and place over a high heat. Cook for four to five minutes until nut brown, then remove from heat. The butter will turn nut brown at approximately 150C.

Step 5: Pour melted butter into a heat proof jug and leave for five to six minutes to cool a little.

Step 6: In the food processor combine egg yolks with cooled Verjuice reduction and blend to emulsify.

Step 7: Make sure the butter is still quite warm, it needs to be about 70C.

Step 8: Whilst the food processor is running slowly pour in the warm nut brown butter to the egg mixture. Blend as if making mayonnaise.

Step 9: Check seasoning and adjust.

Step 10: Place a large frying pan over a medium high heat.

Step 11: Rub salmon with oil and season with salt and pepper.

Step 12: Place salmon into the hot pan and quickly seal each side so there is a nice gold colour on each side. Remove from the pan.

Step 13: Roll salmon in the Dukkah and bake for five minutes. Remove form heat and rest for two minutes.

Step 14: Serve with Verjuice Hollandaise.