Salmon with Asparagus and Sauce Hollandaise Recipe

Name: Salmon Asparagus Hollandaise Recipe | Thomas Sixt Foodblog
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: shallots 1 pc; dry white wine 30 ml; Water 80 ml; Vinegar 1 tbs; Parsley some; tarragon 1/2 tbs; Bay leaf 1 pc; pepper corns 2 pc; butter 220 g; egg yolk 2 pc; Cayenne pepper some; cashew nuts some; Salt; Pepper; Salmon fillet 2 pc; Salt; Pepper; clarified butter 1 tbs; green asparagus 1 bunch; brown sugar; Shrimps 200 g; Parsley 1/4 bunch

sauce-hollandaise-recipe-picture-with salmon-and-asparagus — Green asparagus with salmon and hollandaise sauce

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you the Salmon with Asparagus and Hollandaise Sauce Recipe.

The homemade Hollandaise succeeds with my method to 100 percent.

This is really fun!

So let yourself be surprised, in the cooking video you can convince yourself step by step and cook this recipe yourself immediately.

I wish you good luck!

Please share this recipe with your friends….

Table of Contents

1. Recipe Salmon with Asparagus
2. Calories (kcal) and Nutritional Values
3. Tips for Preparing Fish with Asparagus and Hollandaise Sauce
4. More Asparagus Recipes

1. Recipe Salmon with Asparagus

Roasted Salmon with Asparagus and Sauce Hollandaise

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 884

Preparation Time 20 Min.

Cook Time 15 Min.

Total Time 35 Min.

Simple instructions for fish with asparagus and hollandaise sauce.

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Ingredients

For the Sauce Hollandaise
1	pc	shallots
30	ml	dry white wine
80	ml	Water
1	tbs	Vinegar
	some	Parsley
1/2	tbs	tarragon
1	pc	Bay leaf
2	pc	pepper corns
220	g	butter
2	pc	egg yolk
	some	Cayenne pepper
	some	cashew nuts
		Salt (I use Himalayan salt!)
		Pepper (I’m using white pepper here!)
Salmon and Asparagus
2	pc	Salmon fillet (or anglerfish, cod, codfish, redfish or hake)
		Salt (I use Himalayan salt!)
		Pepper (I’m using white pepper here!)
1	tbs	clarified butter (You can also use some of the clarified butter for the sauce!)
1	bunch	green asparagus (You can also use white asparagus!)
		brown sugar
200	g	Shrimps
1/4	bunch	Parsley

Instruction

Preparation step 1

Prepare stainless steel bowl

Place a high stainless steel bowl or the hammer bowl from the mixer in the oven.

Place the plates in the oven to serve.

Heat the oven at 80-100°C hot air.

Set the alarm to 15 minutes.

Preparation step 2

Prepare hollandaise

Prepare a reduction for the Hollandaise sauce:

Peel and finely dice the shallot and bring to the boil with white wine, water, vinegar, parsley, tarragon and bay leaf as well as the peppercorns and reduce to 3-4 tablespoons.

Pass the prepared reduction through a sieve and make ready.

Preparation step 3

Prepare asparagus

Peel the green asparagus on the underside and cook in salted water with a little sugar until al dente.

Remove the asparagus and keep warm in the oven.

Preparation step 4

Prepare butter

Heat the butter for the hollandaise sauce, make it foam and clarify to a light brown shade.

Pass the butter through a fine sieve and let it temper next to the stove (approx. 90°C).

Preparation step 5

Prepare salmon

Dab the ready-to-cook salmon fillet dry, season with salt and pepper.

Fry the salmon briefly over high heat in a coated pan with a little clarified butter, then place on a plate and place in the oven.

Preparation step 6

Whip hollandaise

Remove the stainless steel bowl from the oven.

Pour the egg yolks into the preheated beating bowl, let the stirrer run at a high speed with the beater, slowly add the prepared reduction.

Preparation step 7

Add butter

First add the clarified brown butter slowly by the spoonful, then faster – egg yolk and butter should emulsify well and combine.

Season the hollandaise sauce with a little chilli or cayenne pepper, salt, pepper and nutmeg.

Let the mixer run slowly.

Preparation step 8

Arrange dish

Take the plates out of the oven.

Arrange the asparagus, add the salmon.

Add the hollandaise sauce to the salmon and asparagus.

Briefly toss the shrimps in the warm butter pan and add to the hollandaise.

Serve the dish sprinkled with freshly cut parsley.

Enjoy your meal!

Preparation step 9

Keep sauce warm

Note:

You can keep the Hollandaise sauce warm in the oven at 90°C for about 15 minutes.

Add a piece of butter to the sauce so that no skin is formed!

2. Calories (kcal) and Nutritional Values

3. Tips for Preparing Fish with Asparagus and Hollandaise Sauce

To make this dish a success you will find some tips for the purchase and preparation of the components.

3.1 Tips for Asparagus

You can get green or white asparagus for this dish.

Both varieties taste delicious.

Green asparagus offers a peeling advantage, these asparagus spears are peeled only 5-6 cm above the end of the asparagus.

You cook asparagus in salted water with a little sugar and butter.

Steam cooking would be an alternative.

I think domestic asparagus is better, it contributes to a better carbon footprint.
Einkaufstipp von Koch Thomas Sixt

Peel the asparagus white — Peeling white asparagus explains this picture.

Asparagus peel cover picture — Peeling asparagus Frontal image shows peeled white asparagus.

3.2 Prepare Salmon Simply

Fresh salmon is always better than frozen.

You can fry the fish fillet with the skin, or cook the fish in the oven at 80°C.

This takes only 10 minutes for the portioned fish fillet and avoids fat splashes.

Instead of salmon you can buy cod, plaice rolls or redfish.
Fish alternative tip from chef Thomas Sixt

Salmon fillet with skin photographed from above — Salmon fillet with skin on a kitchen board.

Cut off salmon skin. — Peel the salmon fillet, hold the skin tightly, guide the knife along the skin to the end of the salmon fillet.

3.3 Hollandaise Prepare Safely

My insider tip:

We let the food processor do the whipping of the sauce.

We don’t need a water bath for that.

Preheat the beating bowl (metal) of the food processor in the oven at 90°C.

Prepare the egg yolks, the reduction and the melted tempered butter (90°C).

Remove bowl from oven Beat reduction and egg yolks, season, slowly add butter.

The whipped butter sauce is professionally and tastefully prepared to perfection and sure to succeed.

You can find the video after the recipe 🙂

With a little practice and smart shopping (asparagus peeled), you can get this dish on the table in 30 minutes!
Quick number tip from chef Thomas Sixt