Wild Salmon with English Asparagus and Hollandaise Sauce

Elegant poached salmon served with blanched asparagus and a rich, buttery smooth hollandaise sauce for a sophisticated crowd-pleasing meal.

Seafood Main Course Salmon High Protein Asparagus

Estimated Nutrition

Calories

828

kcal / serving

16560 kcal total

Carbs

4.1g

per serving

82.2 g total

Fat

72.5g

per serving

1450.4 g total

Protein

39.1g

per serving

782.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

100

White Wine Vinegar

for poaching

tbsp

White Wine Vinegar

for sauce

Dairy

piece

Egg Yolks

free-range

Clarified Butter

kept warm

Fruits

piece

Lemon

chopped in half

NutsSeeds

bunch

Parsley

small bunch

bunch

Tarragon

small bunch

piece

Bay Leaves

tbsp

Salt

for poaching

tbsp

Black Peppercorns

Salt

to taste

Black Pepper

to taste

Seafood

3.5

Wild Salmon

gutted and scaled

Vegetables

stick

Celery

piece

Leek

sliced

piece

Fennel Bulb

sliced

piece

Onion

quartered

piece

Carrot

peeled and sliced

Asparagus

trimmings reserved

Method

Tie celery, parsley, tarragon, and bay leaves into a bouquet garni.

Fill a fish kettle halfway with cold water and add aromatics, vegetables, asparagus trimmings, and seasoning.

Place salmon in the kettle, cover with water if needed, bring to boil, then remove from heat.

Boil asparagus spears for 1-2 minutes until tender, then refresh in ice-cold water.

Whisk egg yolks in a bowl over simmering water until pale and thick.

Slowly whisk in warm clarified butter to create a smooth emulsion.

Stir in white wine vinegar and season the sauce with salt and pepper.

Serve the fish with blanched asparagus and a spoonful of hollandaise sauce.