Name: Seared salmon strips with asparagus and homemade hollandaise
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 30 gram butter; 1 (approx 600g) piece fresh salmon fillet, boned and sliced, or 2-3 strips per person; 1/2 teaspoon lemon and dill seasoning or similar; 1/2 teaspoon sea salt; 2.5 sprigs fresh dill; 60 gram rocket leaves; 1.5 avocados, sliced into wedges; 2 bunches asparagus, peeled or thinly sliced into lengths; 3 egg yolks; 2 tablespoon lemon juice; 1/2 teaspoon each sea salt and cracked pepper; 2 tablespoon warm water; 200 gram premium butter

Ingredients

1 tablespoon olive oil

30 gram butter

1 (approx 600g) piece fresh salmon fillet, boned and sliced, or 2-3 strips per person

1/2 teaspoon lemon and dill seasoning or similar

1/2 teaspoon sea salt

2.5 sprigs fresh dill

60 gram rocket leaves

1.5 avocados, sliced into wedges

2 bunches asparagus, peeled or thinly sliced into lengths

3 egg yolks

2 tablespoon lemon juice

1/2 teaspoon each sea salt and cracked pepper

2 tablespoon warm water

200 gram premium butter

Method

1.Heat the oil and butter in a nonstick pan. Sprinkle salmon with seasoning and dill, then sear the salmon fillet strips over a medium heat for 2-3 minutes each side until just cooked through. Set aside to rest.

2.Blanch asparagus for 2-3 minutes until tender and drain. For hollandaise, heat butter in a small saucepan until boiling. Meanwhile, whisk egg yolks, lemon juice, seasoning and water in a glass or stainless-steel bowl until foamy. Whisk the egg mixture vigorously while adding the boiling butter in a thin steady stream (don’t use the last bit of the butter that’s milky). Check seasoning.

3.Arrange the rocket, avocado slices and asparagus spears on the plates and top with the warm salmon. Drizzle over hollandaise or let guests serve themselves from little individual pots.

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Ingredients

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