https://www.lifestylefood.com.au/recipes/26881/crispy-skin-salmon-asparagus-hollaindaise

LifestyleFOOD.com.au

Asparagus is the true star of this fresh dish. 

Ingredients

  • Asparagus Nest

  • 1 large bunch of asparagus

  • Splash of olive oil

  • Salt

  • Pepper

  • Seared Asparagus

  • 1 large bunch of asparagus

  • 1/2 lemon

  • Salt

  • Pepper

  • Crispy Skin Salmon

  • 1 salmon fillet

  • Splash of olive oil

  • Small knob of butter

  • Seasoning

  • Hollandaise

  • 3 eggs

  • 6 tbsp cream

  • 150-200g butter

  • 1/2 lemon

  • 1 pinch of salt

  • 1 pinch of pepper

Method

  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    While whisking add in 1/2 lemon juice. Set aside ready to serve.

  • 6.

    Place the salmon fillet skin side down in a fry pan with a splash of olive oil on a medium heat until cooked

  • 7.

    About 80 per cent of the way through. Then place in a small stick of butter and flip.

  • 8.

    Add in asparagus stalks with woody ends removed. Move the fillet and stalks around then pan and take off the heat.

  • 9.

    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.

  • 10.

    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.

Notes

Exclusive recipe from Ben Ungermann and Australian asparagus

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