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🍽️ Steamed White Asparagus with Salmon and Hollandaise

641 kcal · 30 min · 4 servings

Steamed White Asparagus with Salmon and Hollandaise Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thaw the salmon overnight in the refrigerator.
  2. 2. Wash the potatoes thoroughly.
  3. 3. Place the potatoes in the cooking insert.
  4. 4. Peel the asparagus.
  5. 5. Cut off the woody ends of the asparagus.
  6. 6. Arrange the asparagus in the deep steaming pot.
  7. 7. Rinse the salmon.
  8. 8. Pat the salmon dry with a kitchen towel.
  9. 9. Season the salmon with salt and pepper.
  10. 10. Place the salmon in the shallow steaming pot.
  11. 11. Fill about 1 liter of warm water into the mixing container.
  12. 12. Add 1 teaspoon of sugar to the mixing container.
  13. 13. Add 1 teaspoon of salt to the mixing container.
  14. 14. Add 1 teaspoon of butter to the mixing container.
  15. 15. Insert the cooking insert.
  16. 16. Securely place the steaming pot on top.
  17. 17. Steam the potatoes, asparagus, and salmon for 25 minutes on the steam setting.
  18. 18. Remove the steaming pot from the stove.
  19. 19. Set the steaming pot aside.
  20. 20. Remove the cooking insert.
  21. 21. Keep the potatoes warm.
  22. 22. Empty the mixing container.
  23. 23. Rinse the mixing container with cold water.
  24. 24. Cut the remaining butter into pieces.
  25. 25. Place the butter pieces into the mixing container.
  26. 26. Melt the butter for 4 minutes on level 2 at 70 degrees Celsius.
  27. 27. Pour the melted butter into a bowl.
  28. 28. Separate the eggs.
  29. 29. Use the egg whites for another purpose.
  30. 30. Insert the whisk attachment into the mixing container.
  31. 31. Add wine to the mixing container.
  32. 32. Add 50 milliliters of water to the mixing container.
  33. 33. Add the egg yolks to the mixing container.
  34. 34. Add salt to the mixing container.
  35. 35. Add pepper to the mixing container.
  36. 36. Whisk everything without the measuring cup for 4 minutes on level 3 at 70 degrees Celsius.
  37. 37. Slowly pour the melted butter through the opening of the measuring cup.
  38. 38. Wash the dill.
  39. 39. Shake the dill dry.
  40. 40. Pluck the dill tips.
  41. 41. Finely chop the dill.
  42. 42. Halve the lemon.
  43. 43. Squeeze the lemon juice.
  44. 44. Remove the whisk attachment.
  45. 45. Taste the Hollandaise sauce with lemon juice.
  46. 46. Season the Hollandaise sauce with salt.
  47. 47. Season the Hollandaise sauce with pepper.
  48. 48. Plate the asparagus.
  49. 49. Place the potatoes on the plates.
  50. 50. Place the salmon on the plates.
  51. 51. Sprinkle everything with dill.
  52. 52. Serve the dish with the Hollandaise sauce.

Nutrition per serving