Salmon with green asparagus and herb sauce
Ingredients
- For the salmon
- 4 Salmon
- 1 Tbsp lemon juice
- 1 Tbsp clarified butter
- For the herb sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- salt
- white peppers (freshly ground)
- 1 onion
- 2 Tbsps Fresh herbs (finely chopped)
- For the asparagus
- 1 handful lamb's lettuce
- 600 grams Asparagus (green)
- 1 Tbsp lemon juice
- salt
- 1 tsp butter
- 500 grams Rice (cooked)
- Radish (for garnish)
- Basil (for garnish)
Preparation steps
For the salmon, sprinkle salmon with lemon juice. For the asparagus, rinse the asparagus, remove the hard stems and cook in plenty of salted water with butter and lemon juice until al dente, 8 minutes. Trim mache and radishes. Rinse mache and shake dry.
Fry the salmon in clarified butter briefly. Reduce heat to low and simmer 5-7 minutes.
For the herb sauce, peel the onion and dice finely. Sauté onion in 1 tablespoon of the butter, then add herbs. Melt remaining butter in another pot and skim off fom. Whisk egg yolks and wine in a metal bowl and beat over a pot of barely simmering water until frothy. Then whisk in butter, first adding 1 drop at a time and gradually increasing to a thin stream. Continue whisking in butter in a thin stream until mixture forms a creamy sauce. The egg mixture must not coagulate (do not boil!). Season with lemon juice, onion-herb mixture, salt and pepper.
Drain asparagus. Put the rice on plates, add the asparagus with mache to one side, and place salmon with the sauce on the other side of rice. Garnish with herb sauce, radishes and basil and serve immediately.