Easy to prepare Salmon with Asparagus and Sauce Hollandaise

sauce-hollandaise-recipe-picture-with salmon-and-asparagus
Green asparagus with salmon and hollandaise sauce

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today I show you the recipe Salmon with Asparagus and Sauce Hollandaise. The homemade hollandaise is 100% successful with my method. So let yourself be surprised, in the video Sauce Hollandaise prepare you can convince yourself step by step and cook this recipe yourself. I wish you good success! Please share this recipe with your friends…
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Salmon with asparagus and hollandaise close-up.
Salmon with asparagus and hollandaise, you’ll love this dish.

1. Cooking Video Sauce Hollandaise

To get you in the mood, I have inserted my cooking video – sauce Hollandaise prepare sure to succeed -. Watch the video before preparing. The trick of the sauce preparation is quite simple: We let the kitchen machine do the beating of the sauce, instead of the water bath the beating bowl of the kitchen machine is heated sufficiently in the oven at 90°C. I prepare the egg yolks, the reduction and the tempered butter (90°C) and then the sauce is ready in a few minutes.

2. Recipe for Salmon with Asparagus and Sauce Hollandaise

Roasted Salmon with Asparagus and Sauce Hollandaise

Fish with asparagus and hollandaise sauce, recipe with cooking video. A professional cooking guide by Thomas Sixt. Instead of salmon you can also use monkfish, cod, cod, redfish or hake for this preparation.

Servings 2 Persons
Calories 884
Total Time 35 Min.
Great recipe for salmon with asparagus and hollandaise sauce. A cooking video guide accompanies you through the cooking process. Many tips for a successful sauce hollandaise!

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sauce-hollandaise-recipe-picture-with salmon-and-asparagus
Green asparagus with salmon and hollandaise sauce

Preparation Time

20 Min.

Cook Time

15 Min.

Ingredients

For the Sauce Hollandaise

1 pc shallots
30 ml dry white wine
80 ml Water
1 tbs Vinegar
some Parsley
1/2 tbs tarragon
1 pc Bay leaf
2 pc pepper corns
220 g butter
2 pc egg yolk
some Cayenne pepper
some cashew nuts
Salt (I use Himalayan salt!)
Pepper (I'm using white pepper here!)

Salmon and Asparagus

2 pc Salmon fillet (or anglerfish, cod, codfish, redfish or hake)
Salt (I use Himalayan salt!)
Pepper (I'm using white pepper here!)
1 tbs clarified butter (You can also use some of the clarified butter for the sauce!)
1 bunch green asparagus (Du kannst auch weißen Spargel verwenden!)
brown sugar
200 g Shrimps
1/4 bunch Parsley

Instruction

Place a high stainless steel bowl or the hammer bowl from the mixer in the oven. Place the plates in the oven to serve. Heat the oven at 80-100°C hot air. Set the alarm to 15 minutes.

Prepare a reduction for the Hollandaise sauce: Peel and finely dice the shallot and bring to the boil with white wine, water, vinegar, parsley, tarragon and bay leaf as well as the peppercorns and reduce to 3-4 tablespoons. Pass the prepared reduction through a sieve and make ready.

Peel the green asparagus on the underside and cook in salted water with a little sugar until al dente. Remove the asparagus and keep warm in the oven.

Heat the butter for the hollandaise sauce, make it foam and clarify to a light brown shade. Pass the butter through a fine sieve and let it temper next to the stove (approx. 90°C).

Dab the ready-to-cook salmon fillet dry, season with salt and pepper. Fry the salmon briefly over high heat in a coated pan with a little clarified butter, then place on a plate and place in the oven.

Remove the stainless steel bowl from the oven. Pour the egg yolks into the preheated beating bowl, let the stirrer run at a high speed with the beater, slowly add the prepared reduction.

First add the clarified brown butter slowly by the spoonful, then faster – egg yolk and butter should emulsify well and combine. Season the hollandaise sauce with a little chilli or cayenne pepper, salt, pepper and nutmeg. Let the mixer run slowly.

Take the plates out of the oven. Arrange the asparagus, add the salmon. Add the hollandaise sauce to the salmon and asparagus. Briefly toss the shrimps in the warm butter pan and add to the hollandaise. Serve the dish sprinkled with freshly cut parsley. Enjoy your meal!

Note: You can keep the Hollandaise sauce warm in the oven at 90°C for about 15 minutes. Add a piece of butter to the sauce so that no skin is formed!

3. Calories (kcal) Salmon with Asparagus and Sauce Hollandaise

 

4. Further Articles and Recipe for Sauce Hollandaise

Asparagus recipes
Sauce Hollandaise with blender
Sauce Bernaise and variations of the classic Sauce Hollandaise
Sauce Hollandaise with Thermomix

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