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!