Fresh Asparagus with Salmon Fillet, Yellow Triplets and Hollandaise Sauce with Herbs

5 from 10 votes
Course Dinner
Cuisine European
Servings 4 people


Fresh asparagus:

  • 1600 g Fresh asparagus
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Butter
  • 1 piece Lemon

Salmon fillet: (For 3 people!)

  • 450 g 3 salmon fillets without skin frozen 150 g each
  • 2 tbsp Lemon juice
  • 2 tbsp Sunflower oil
  • 3 big pinches Coarse sea salt from the mill

Yellow triplets:

  • 600 g Potatoes (triplets)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds

Hollandaise sauce with herbs:

  • 1 packet Hollandaise sauce with herbs 300 ml
  • 2 tbsp Cream

Serving: (For 3 people!)

  • 3 Basil tips
  • 3 Small vine tomatoes
  • 3 Discs Lemon


Fresh asparagus:

  • Peel the asparagus, cut off the lower ends and cook in salted water (1 teaspoon salt) with sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 8 - 10 minutes until al dente (can be done with grill tongs Wood very good) and keep warm in the oven at 50 ° C until serving.

Salmon fillet:

  • Drizzle the salmon fillet with lemon juice (2 tbsp) and let thaw for approx. 3 hours. Pat dry with kitchen paper and fry in a pan with sunflower oil (2 tbsp) on both sides for 1 - 2 minutes. Remove and keep warm in the oven at 50 ° C.

Yellow triplets:

  • Peel the potatoes and cook them in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.

Hollandaise sauce with herbs:

  • Heat the sauce and refine with cream (2 tbsp). Note: For the critics of finished products, it should be said that a finished product is sometimes very legitimate, saves time and does not have to be of poor quality!


  • Serve fresh asparagus with salmon fillet, yellow triplets and hollandaise sauce with herbs, garnished with basil tip, halved vine tomato and lemon wedge.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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