Asparagus with crab butter-Hollandaise sauce and salmon

Name: Asparagus with crab butter-Hollandaise sauce and salmon
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 kg Asparagus; 600 g Salmon fillet (without skin); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1 coated Tsp Sugar; 1 Hollandaise sauce bag; 200 g Whipped cream; 75 g Butter; 1 (40 g) Cup of crustacean paste; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 6 Stem(s) Dill

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 kg Asparagus
600 g Salmon fillet (without skin)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1 coated Tsp Sugar
1 Hollandaise sauce bag
200 g Whipped cream
75 g Butter
1 (40 g) Cup of crustacean paste
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
6 Stem(s) Dill

Directions

1
Wash and peel the asparagus and cut off the woody ends. ##Fish## wash, dab dry and cut into 8 slices. Sprinkle with lemon juice and salt. Put asparagus in boiling salted water with sugar, bring to the boil and cook for 12-14 minutes.
2
In the meantime, stir the sauce powder into 400 ml of cold water. Bring to the boil while stirring, add cream, bring to the boil again. Switch off the stove. Beat butter in flakes until the butter has melted.
3
Paste embezzled. Keep warm. In the meantime heat oil in a pan. Fry the fish for about 3 minutes on each side, season with pepper. Wash the dill, shake dry, put some flags aside for garnishing.
4
Finely chop the rest of the dill. Carefully lift the asparagus out of the water and let it drip off a little. Arrange asparagus, fish and some sauce on plates. Sprinkle with ##Dill## and garnish. Add the rest of the sauce.