Salmon with chocolate, asparagus and hollandaise sauce

Ingredients for 4 servings:

• 750 g salmon fillet(s)
• 1 ½ kg asparagus, white
• 20 g chocolate chips, dark or Gruetine
• 20 g Allspice d’Espelette (puree)
• 20 g Allspice d’Espelette (jelly)
• 350 g butter
• 1 tbsp mustard
• ½ lemon(s), juice
• 2 egg yolks
• 105 g salt
• 105 g sugar
• 5 g black pepper

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 30 minutes

For the salmon, place the salmon half skin-side down in a bowl and sprinkle with 100g salt, 100g sugar, and 10g black pepper. Leave to marinate in the refrigerator overnight (cure). The next day, wash the salmon with cold water and dry it. Spread the salmon evenly with the puree and jelly. Ideally, let it rest in the refrigerator for a few hours. Just before serving, sprinkle the salmon with the chocolate chips. For the asparagus, peel the asparagus and place them on the skins in a roasting pan. Place about 50g of flaked butter on the asparagus. Sprinkle 1 teaspoon of sugar over the asparagus. Add about 20cl of water to the pot. Cover and heat over medium heat until steaming. Then reduce the heat and let it marinate for about 20 minutes. The asparagus will then be al dente and ready to serve. For the hollandaise sauce, squeeze half a lemon. Add 1 tablespoon of mustard, 5 g of salt (1 teaspoon), 5 g of sugar, and 10 g of pepper. Whisk briefly until fluffy. Slowly add 300 g of melted butter while whisking.