
Seared salmon strips with asparagus and homemade hollandaise

14
Salmon says decadence like no other fish, so it makes a perfect special occasion brunch dish. Impress your guests with an easy homemade hollandaise.
Ingredients
30 g | Butter |
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 |
3 | Eggs, yolks |
2 Tbsp | Lemon juice |
½ tsp | Sea salt and cracked black pepper, each |
2 Tbsp | Water, warm |
200 g | Butter, premium |
Directions
- 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.
http://www.bite.co.nz/recipe/10302/Seared-salmon-strips-with-asparagus-and-homemade-hollandaise/
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