ein Teller, auf dem zwei gebratene Lachsfilets auf weißem Spargel mit Bärlauch-Hollandaise liegen

Salmon with asparagus and wild garlic hollandaise

50 minutes

Schwer

4 people

The delicate, aromatic salmon pairs wonderfully with the spicy, fresh wild garlic hollandaise, which adds an extra level of excitement with its slightly sharp note. Together with white asparagus, it creates a seasonal lightness on the plate. A dish that is classically rooted and gains modern, visual, and aromatic depth through the wild garlic.

Ingredients

4 x 140 g Loch Duart Salmon Fillet
1 kg white asparagus
2 bunches fresh wild garlic
3 very fresh egg yolks
2 shallots
1 organic lemon (zest and a little juice)
2 tbsp extra virgin olive oil
6 black peppercorns
150 ml dry white wine
1 bay leaf
250 g butter
1 tsp salt
1 pinch salt flakes (e.g. Murray River Salt)
freshly ground black pepper

Also great with

Organic salmon fillet
Faroe Islands salmon fillet
GOOD SALMON fillet, with skin

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

The 4 salmon fillets are best thawed gently overnight in their packaging in the refrigerator. Before frying, remove them from the packaging in good time so that they can come to room temperature.
For the wild garlic hollandaise, first gently heat the 250 g of butter in a small saucepan until it is completely melted and hot. It's fine if it clarifies slightly, allowing the whey to separate a bit. Wash the 2 bunches of wild garlic thoroughly in vinegar water, then roughly chop and add them to a blender along with the hot butter. Blend the mixture until smooth, then pass it through a fine sieve. Set aside the resulting clear, green wild garlic butter and keep it warm.
For the reduction, finely chop the 2 shallots and add them, along with the bay leaf and the 6 peppercorns, to 150 ml of white wine. Bring everything to a boil once, then reduce to about half. Strain the liquid afterwards.
Now prepare a bain-marie. The water should be hot but not boiling – ideally around 70 to 75 °C, so you can gently whisk the 3 egg yolks without them curdling. Add the egg yolks along with the reduction to a metal bowl and whisk them over the bain-marie until a sabayon-like, airy, thick consistency forms.
Once the mixture is stable, slowly add the warm wild garlic butter while continuously whisking. The sauce will gradually become bright green, creamy, and thicken. Once a silky, pleasantly thick consistency is achieved, season the hollandaise with lemon juice, a little zest, and salt.
Carefully peel the 1 kg of white asparagus and remove the woody ends. Cook in lightly salted water for about 8-10 minutes, depending on thickness, until tender but still firm to the bite.
Cut the salmon fillets in half diagonally using a very sharp knife. Heat the olive oil in a pan and cook the pieces skin-side down for about 4 minutes until the skin is beautifully crispy. Then turn them over and cook for another two minutes. The high-quality, delicate salmon can still be slightly translucent in the center.
Arrange the asparagus in the center of the plate, about 5-6 spears per person, then pour the wild garlic hollandaise over it and place the halved salmon fillets on top. Finish with salt flakes and freshly ground pepper.

Tip: The hollandaise sauce should not be heated strongly after preparation, as it could curdle. It is completely sufficient for the asparagus and salmon to be hot; this way, the sauce comes into its own perfectly and retains its creamy, stable consistency. Potatoes are an excellent side dish, as they absorb the sauce beautifully and perfectly round off the dish.