Wild Salmon With English Asparagus And Hollandaise Sauce
Indulge in a culinary masterpiece with this elegant dish featuring poached wild salmon served alongside perfectly blanched asparagus and a rich, velvety sauce. The salmon is gently simmered in a flavorful broth infused with aromatic herbs and vegetables, ensuring tender and delicate flavors. Paired with vibrant asparagus spears and a luscious buttery sauce, this meal is a delightful symphony of tastes and textures that will impress your guests and elevate any dining experience.
— Constant Cookbook
Ingredients
- 2 sticks of celery
- small bunch parsley
- small bunch tarragon
- 2 bay leaves
- 1 leek
- 1 fennel
- 2 onions
- 6 carrots
- 2kg/4lb 8oz asparagus
- 2 tbsp salt
- 1 tbsp black pepper
- 100ml/3½oz white wine vinegar
- 2 lemons
- 1x 3.5kg/8lb wild salmon
- 6 free-range egg yolks
- 1kg/2lb 4oz clarified butter
- 1 tbsp white wine vinegar
- and saltblack pepper
Instructions
- Tie the celery, parsley, tarragon and bay leaves together to make a bouquet garni.
- Half fill a large fish kettle with cold water, add the bouquet garni, leek, fennel, onions, carrots, asparagus trimmings, salt, peppercorns, white wine vinegar and lemons. Place the salmon on top and add more cold water to cover, if needed. Cover with a lid and bring to the boil, then remove from the heat.
- In a large pan of boiling water cook the asparagus spears for 1-2 minutes, or until tender. Drain and plunge into ice-cold water to refresh.
- To make the sauce, place the egg yolks in a bowl set over a pan of simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Slowly add the warm butter in a thin steady stream, whisking all the time until you have a smooth emulsion. Beat in the white wine vinegar and season with salt and pepper.
- To serve, scoop a piece of fish onto each plate along with some blanched asparagus and a spoonful of sauce.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 20
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