Salmon mi-cuit, asparagus, Hollandaise

Peel 3 asparagus, slice in 3. Put in salted water, bring to the boil, boil for 4 mins, then turn of the heat. Keep the lid on for anther 8 mins.

Peel and grate 1 potato. Rinse well, then dry.

Mix 2 egg yolks with 2 tbsp white wine and 1 tbsp water. Whisk au bain marie into a sauce. From the heat whisk in 50 g cubes of cold butter. Add a few drops of lemon juice and a whiff of cayenne. Keep warm

Pre heat the grill

Lightly oil 2 plates and season them with salt and pepper

Thinly slice 300g salmon and cover the plates with the salmon slices.

Put under the hot grill till just done, inside the salmon should remain raw.

In the meantime deep fry the grated potato in 150°C arachide oil till crisp. Season with salt.

Add the asparagus and the crispy potato to the salmon.

Finish with the Hollandaise and some chives

(Here the original recipe in Flemish)

Or use mayonaise blanc instead, less fat:               

Whisk a mayonaise from 1 egg yolk, 1 tsp Dyon mustard, 1 tsp warm water, 1 tsp sushi vinegar and about 75 ml grapeseed oil

Whisk the remaining egg white in a second bowl till you can turn the bowl over while the beaten egg white stays firmly in place

Then, bit by bit, carefully spoon your mayonaise into the beaten egg white. This way you can double the amount of mayonaise without having to use more oil, which is much healthier.  Taste and season with pepper and salt. 

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