Asparagus au gratin with salmon

Name: Asparagus au gratin with salmon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g + 1 tablespoon butter; 1 small orange; 3-4 Stem(s) Basil; 2 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 4 Salmon strands (approx. 150 g each); 1 TABLESPOON Oil; 2 Egg yolk (size M); 3 TABLESPOONS White wine; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g + 1 tablespoon butter
1 small orange
3-4 Stem(s) Basil
2 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
4 Salmon strands (approx. 150 g each)
1 TABLESPOON Oil
2 Egg yolk (size M)
3 TABLESPOONS White wine
7-10 Tbsp Pepper

Directions

1
For the sauce, melt 150 g butter over medium heat, bring to the boil and skim off the foam with a ladle. Wash the orange, rub dry and grate the peel thinly. Halve the orange and squeeze 1 half.
2
Wash the basil, dab dry and chop 3/4 of the leaves finely. Wash and peel the asparagus and cut off the woody ends. Bring plenty of water, some salt, sugar and 1 tablespoon of butter to the boil in a large pot.
3
Add the asparagus to the boiling water, cover and cook for 15-20 minutes. Wash salmon, dab dry and season with salt and pepper. Heat oil in a pan and fry the salmon slices for 4-5 minutes, turning them over.
4
Place the egg yolks, orange peel and white wine in a metal bowl and beat over a hot water bath until frothy. Add the butter drop by drop while stirring constantly. Add basil to the finished sauce and season with 1-2 tablespoons of orange juice, salt and pepper.
5
Remove the asparagus from the water and arrange on 4 plates. Pour hollandaise sauce over the asparagus and grill under the grill of the oven for 2-4 minutes until golden brown. Arrange salmon on the plates and garnish with basil.