Hollandaise sauce - too many cooks

so this evening Kim decided she wanted to learn to make a proper Hollandaise for the haddock under the auspicies of Mike

how to: 

First separate the eggs, then whisk over a gentle heat to a sabion and add the melted butter once clarified.

Add salt and pepper.

Then add white wine vinegar or lemon juice until sufficently tart then serve with Haddock or Salmon.