Steamed salmon with white asparagus and hollandaise sauce
Last Updated on
ingredients
800 g salmon fillets 20 stalks white asparagus 200 g butter 4 pcs egg yolk 100 ml dry white wine 50 ml white wine vinegar a little olive oil to taste salt, black pepper
procedure
1. 4 Seasonal ingredients: Perforated container (asparagus), enamelled baking tray (salmon) Temperature probe: 65 °C 2. 100 °C. Place the asparagus in the perforated container. Rinse the salmon under running water, pat dry and divide into four equal portions. Brush the fillets with olive oil, season with salt and pepper and sprinkle with the grated zest of half a lemon. Stick a heat probe into the centre of one portion of salmon and place on a baking sheet lined with baking paper. Bake the fillets together with the asparagus in a preheated oven set to 80 °C (80 °C) on the Moist Steam setting. Set the temperature probe to 65 °C. 3. Meanwhile, prepare the hollandaise sauce. Slowly heat 200 g butter in a saucepan. In a bowl, whisk the egg yolks together with the white wine and wine vinegar to make a foamy mixture. Then continue whisking slowly in the water bath until the mixture thickens. Set the bowl aside and whisk in the melted warm butter drop by drop. A smooth, glossy sauce will be formed and season with salt and lemon juice. 4. Finally, fry the asparagus briefly in the butter and season with salt and pepper. Serve the salmon with the white asparagus and pour over the hollandaise sauce.
