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Poached Salmon with Green Asparagus on Lime and Lemon Hollandaise

5 from 9 votes
Course Dinner
Cuisine European
Servings 5 people

Ingredients
 

For the lime and lemon hollandaise

  • 1 kg Asparagus green fresh
  • 1 kg Medium potatoes
  • 50 g Salted butter
  • 1 Pc. Scarlet
  • 4 Pc. Egg yolk
  • 200 g Salted butter
  • 1 tsp Lime juice
  • 1 tsp Lemon juice

Instructions
 

  • Place salmon slices with flakes of butter on a baking sheet with baking paper and poach them in a preheated oven at 200 degrees for 10 minutes.
  • Wash the green asparagus, cut off the end pieces and boil in salted water for 10 minutes, cook the potatoes in salted water, cut in half and fry in a pan with a little butter until golden.
  • For the Holandaise, peel the shallot, press it into a pulp on a board with a flat knife back and add to a saucepan with a little water and vinegar, reduce almost completely.
  • Work the egg yolks into the sauce with a whisk, then work cold butter in pieces over low heat, add lemon and lime juice.
  • Arrange the salmon with green asparagus and potatoes on a plate. Napkin with lime and lemon hollandaise.
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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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