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
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)
No comments:
Post a Comment