Salmon with asparagus and hollandaise sauce.


For 2 servings:

– 2 steaks of red fish,
– 100 g green asparagus,
– Salt, freshly ground pepper,
– olive oil.

For the Hollandaise sauce:
– 2 eggs,
– 100 grams of tasty and fresh butter,
– 2 tsp white wine vinegar,
– 1.5 tsp lemon juice
– Salt,
– Freshly ground, preferably white pepper.

Cooking method: 
First, prepare the sauce: eggs, room temperature, divided into whites and yolks of various refractory bowl. Melt butter and carefully drain the whey.

In a separate bowl mix the vinegar and lemon juice, warmed up in the microwave 6-8 seconds. Beat the whites with a mixer and set aside.

Next, start whisking the egg yolks, and add stopping trickle vinegar with lemon juice.

Then, slowly, a few drops of oil begin to add without stopping while whisking. It must obtain a homogeneous emulsion. Beat 1-2 minute, salt and pepper. Caution spatula end to interfere with the proteins. I added half. Thanks to proteins, the mass will be air, although they do not necessarily add.

Preheat grill pan. Asparagus salt and pepper, pour olive oil. Just salt and pepper, olive oil lubricates steaks. Fry on a well-heated frying pan on both sides, asparagus, first, and then the fish. Serving, laying a piece of fish, asparagus, watering sauce is desired, add a slice of lemon.


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