Combine the yolks, orange juice, and jalapeno in a small mixing bowl.

Place over a simmering pot of water and begin whisking constantly and thoroughly until the egg mixture begins to thicken.

Once thick and smooth, slowly whisk in warm clarified butter, pausing occasionally to ensure all butter is incorporated into the egg mixture before continuing.

Add salt, pepper, and lemon to taste.

Cover and reserve this sauce in a warm (not hot) place until ready to serve.

Season salmon filets with salt and pepper and reserve on the counter.

Peel the russet potato and grate into a mixing bowl.

Add cornstarch, salt and pepper, sliced scallions, and mix thoroughly.

Roll potato mixture in between parchment paper with a rolling pin to form a 1/8-inch thick square (approximately the size of the combined fish surface area)

Remove the top layer of parchment and trim the potato to fit each salmon filet.

Carefully lift the potato and transfer it to the salmon filet and reserve at room temperature.

Heat any neutral flavored oil in a medium sauté pan until smoking. Use just enough oil to coat the entire bottom of the pan.

Quickly, but carefully place the salmon filet potato side down in the hot pan.

Reduce heat to very low and let cook until the edges of the potato begin to brown nicely, approximately four minutes.

Carefully work a metal spatula under the potato and turn the salmon filets over. Cook another 4-6 minutes on medium-low heat or until done.

TO FINISH

On a warm plate, ladle two ounces of Hollandaise in a circle in the center of the plate.

Spoon the blanched spring vegetables on top of the sauce.

Place the cooked salmon filet on top of the vegetables.

Garnish with a fresh chervil sprig. Enjoy!