Green asparagus with orange-hollandaise sauce and poached
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 kg green asparagus
- 7-10 Tbsp Salt
- 1 pinch Sugar
- 2 Filets de truite saumonée (environ 400 g chacun)
- 4 TABLESPOONS Lemon juice
- 5 TABLESPOONS Orange juice
- 1 (30 g) Bag of Hollandaise sauce
- 125 g Butter
- 7-10 Tbsp Orange Pepper
- 7-10 Tbsp grated peel of 1 untreated orange
- 7-10 Tbsp orange slices, dill flags and cones
Directions
- 1
Wash the asparagus, cut off the woody ends and peel the lower ends. Cook in boiling salted water with 1 pinch of sugar for about 12 minutes. In the meantime wash trout fillets and cut them into pieces. Poach in boiling salted water with some lemon juice for about 10 minutes. For the sauce heat 1/8 litre water and orange juice. Stir in sauce powder and bring to the boil briefly. Cut the butter into small cubes and gradually beat into the sauce over a low heat. Season with salt, orange pepper and orange zest. Arrange everything on a plate. Serve garnished with orange slices, dill pennants and umbels
- 2
Preparation time 30-40 minutes
- 3
Glasses: Kosta Boda
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