🍽️ Salmon fillet with green asparagus and herb hollandaise

Name: Salmon fillet with green asparagus and herb hollandaise
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon fillets; 1 tbsp lemon juice; 1 tbsp clarified butter; 250 g butter; 2 egg yolks; 4 tbsp dry white wine; 2 tbsp lemon juice; salt; white pepper (from the mill); 1 onion; 2 tbsp garden herbs (finely chopped); 1 handful lamb's lettuce; 600 g asparagus (green); 1 tbsp lemon juice; salt; 1 tsp butter; 500 g rice (cooked); radishes (for garnishing); basil (for garnishing)

820 kcal · 30 min · 4 servings

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Ingredients

4 salmon fillets
1 tbsp lemon juice
1 tbsp clarified butter
250 g butter
2 egg yolks
4 tbsp dry white wine
2 tbsp lemon juice
salt
white pepper (from the mill)
1 onion
2 tbsp garden herbs (finely chopped)
1 handful lamb's lettuce
600 g asparagus (green)
1 tbsp lemon juice
salt
1 tsp butter
500 g rice (cooked)
radishes (for garnishing)
basil (for garnishing)

Instructions

1. Drizzle the salmon fillet with lemon juice.
2. Thoroughly wash the green asparagus.
3. Remove the woody lower ends of the asparagus stalks.
4. Bring plenty of salted water to a boil.
5. Add some butter and lemon juice to the boiling water.
6. Cook the asparagus for 8 minutes until tender-crisp.
7. Wash the salad greens and the radishes.
8. Shake the vegetables dry.
9. Heat clarified butter in a pan.
10. Sear the salmon briefly.
11. Let the fish cook through over low heat for 5 to 7 minutes.
12. Peel an onion and dice it finely.
13. Sauté the onion cubes in 1 teaspoon of butter until translucent.
14. Add the herbs to the onion mixture.
15. Melt the remaining butter.
16. Let the butter clarify and skim off the foam.
17. Place the egg yolk and wine in a metal bowl.
18. Whisk the mixture in a hot water bath until frothy.
19. Stir in the clarified butter drop by drop.
20. Continue adding the butter in a thin stream while stirring constantly.
21. Stop when a creamy, homogeneous sauce has formed.
22. Ensure the sauce does not curdle.
23. Mix the sauce with the onion-herb mixture.
24. Season the sauce with lemon juice, salt, and pepper.
25. Drain the asparagus.
26. Plate the rice.
27. Place the asparagus and salad on one side of the plate.
28. Place the fish with the sauce on the other side.
29. Garnish the dish with radishes.
30. Serve the food immediately.

Nutrition per serving

kcal: 820
Protein: 42 g · Fett/Fat: 48 g · Carbs: 65 g