Seared salmon strips with asparagus and homemade hollandaise
Salmon says decadence like no other fish, so it makes a perfect special occasion brunch dish. Impress your guests with an easy homemade hollandaise.
|1 Tbsp||Olive oil|
|1 piece||Boneless salmon fillet, (approx 600g) sliced, or 2-3 strips per person|
|½ tsp||Seasoning, lemon and dill seasoning or similar|
|½ tsp||Sea salt|
|2 sprigs||Fresh dill, or 3|
|60 g||Rocket leaves|
|1||Avocado, or 2, sliced into wedges|
|2 bunches||Asparagus, peeled or thinly sliced into lengths|
|2 Tbsp||Lemon juice|
|½ tsp||Sea salt and cracked black pepper, each|
|2 Tbsp||Water, warm|
|200 g||Butter, premium|
- Heat the oil and butter in a nonstick pan. Sprinkle salmon with seasoning and dill, then sear the salmon fillet strips over a medium heat for 2-3 minutes each side until just cooked through. Set aside to rest.
- Blanch asparagus for 2-3 minutes until tender and drain.
- For hollandaise, heat butter in a small saucepan until boiling. Meanwhile, whisk egg yolks, lemon juice, seasoning and water in a glass or stainless-steel bowl until foamy.
- Whisk the egg mixture vigorously while adding the boiling butter in a thin steady stream (don’t use the last bit of the butter that’s milky).
- Check seasoning. Arrange the rocket, avocado slices and asparagus spears on the plates and top with the warm salmon.
- Drizzle over hollandaise or let guests serve themselves from little individual pots.