Salmon with Asparagus
Ingredients
- Ingredients
- 20 stalks green Asparagus
- 1 Tbsp butter
- 1 pinch sugar
- salt
- freshly ground peppers
- 4 Salmon steak (each about 200 grams)
- 2 Tbsps lemon juice
- Pastry flour
- 100 grams butter
- Hollandaise sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- salt
- white peppers (freshly ground)
- In addition
- 1 Blood orange
Preparation steps
Prepare Hollandaise sauce. Melt butter in a pan and skim off foam. Whisk egg yolks with wine in a metal bowl over hot water bath until frothy, gradually add butter to the mixture, stirring constantly. Season with lemon juice, salt and pepper to taste, keep warm.
Rinse asparagus, trim woody ends to about 10 cm stalks (approximately 4 inches) and cook in slightly salted water combined with butter and sugar for about 10 minutes.
Rinse and pat dry salmon, drizzle with lemon juice and season with salt and pepper. Heat butter in a pan and cook salmon for about 2-3 minutes per side or until golden yellow.
Peel orange with a sharp knife carefully, taking care to remove as much pith as possible, and fillet. Collect all resulting juice and squeeze juice from remaining pulp. Whisk orange juice into the sauce. Arrange salmon and asparagus on plates, drizzle with sauce and garnish with orange fillets. Serve.
