John Myers
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Fresh Asparagus with Salmon Fillet, Yellow Triplets and Hollandaise Sauce with Herbs
The perfect fresh asparagus with salmon fillet, yellow triplets and hollandaise sauce with herbs recipe with a picture and simple step-by-step instructions.
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 Lachsfilets ohne Haut TK à 150 g
- 2 tbsp Lemon juice
- 2 tbsp Sunflower oil
- 3 big pinches Coarse sea salt from the mill
Yellow triplets:
- 600 g Triplets (small, waxy potatoes!)
- 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:
- 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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