Asparagus is the true star of this fresh dish.
Take a bunch of asparagus and with a peeler thinly slice strips and place into a bowl of ice water. The strips will automatically begin to curl making it easier to and create a nest. Set aside for later use.
To make the hollandaise separate three egg yolks from the white and place yolks in a metal bowl. Place on a pot with some water and place bowl on top.
As it begins to heat up whisk yolks and add 3 tbsp of cream. Continue to whisk until emulsified but not cooked. Remove bowl from pot and through in 1\4 of the butter.
Whisk until melted and emulsified and return on top of boiling pot. Repeat this process another 3 times until all butter has been incorporated to the mix. Add the remaining cream and remove from heat.
While whisking add in 1/2 lemon juice. Set aside ready to serve.
Place the salmon fillet skin side down in a fry pan with a splash of olive oil on a medium heat until cooked
About 80 per cent of the way through. Then place in a small stick of butter and flip.
Add in asparagus stalks with woody ends removed. Move the fillet and stalks around then pan and take off the heat.
Remove fish from pan and place on a plate as it will continue to cook. Leave asparagus in the pan and place back on a mediumb heat and continue to move stalks around to ensure evenly cooked. To finish squeeze in 1/2 lemon.
To finish the asparagus nest, drain water place curled asparagus on a clean tea towel. Return to bowl once mostly dry and add a splash of olive oil and season to taste.
Exclusive recipe from Ben Ungermann and Australian asparagus.
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