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Chris Gibbins | all galleries >> Kissing don't last; cookery do! >> 2020 Recipes > Salmon and Asparagus with Tarragon Hollandais Sauce and Capers
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04-Mar-2020 © Chris Gibbins

Salmon and Asparagus with Tarragon Hollandais Sauce and Capers

Put new potatoes on to boil in salted water – these will take about 18 minutes to cook. Drain and roll in melted butter.
Make the Hollandaise sauce for two servings: beat an egg yolk in a basin over a pan of simmering water (this is a bain marie)
until light and creamy, then add 100g butter cut into small cubes, a few cubes at a time, beating all the while, until the butter
is all absorbed and the sauce is thickened. Whisk in a Tbs lemon juice and then fold in 1-2 Tbs chopped tarragon and season with
a pinch of paprika. Keep warm while you cook the rest of the dish. Season fillets of salmon with sea salt and freshly ground
black pepper and fry, skin side down, for 6–7 minutes, until the skin is browned and crispy, then flip over and continue cooking
for another 2-3 minutes. Meanwhile peel and cook asparagus spears in salted water for about 5 minutes, until just cooked.
To serve, place the asparagus spears on hot plates, spoon over some Hollandaise sauce, place the salmon on top, scatter over
a few capers and serve with the buttered potatoes.

Nikon Z 6 ,Nikon NIKKOR Z 24-70mm f/4 S
1/60s f/9.0 at 49.0mm iso400 full exif

other sizes: small medium large original auto
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