John Myers
Poached Salmon with Green Asparagus on Lime and Lemon Hollandaise
The perfect poached salmon with green asparagus on lime and lemon hollandaise recipe with a picture and simple step-by-step instructions.
For the lime and lemon hollandaise
- 1 kg Asparagus green fresh
- 1 kg Medium sized potatoes
- 50 g Salted butter
- 1 Pc. Scarlet
- 4 Pc. Egg yolk
- 200 g Salted butter
- 1 tsp Lime juice
- 1 tsp Lemon juice
- 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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