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.

Un Repas a La Francaise

On the Menu tonight, Messieurs dames is

Soupe a L'Oignon & Salade Nicoise: