Sommer is coming. Servings: 2. The combination of white asparagus, smoked salmon, and Hollandaise sauce is a classic one. Briefly toss the shrimps in the warm butter pan and add to the hollandaise. Top with serving of garlic and asparagus. Ingredients: 7 Large Eggs. The Best Asparagus Sauce With Salmon Recipes on Yummly | Wild Vegan Mushroom Sauce, Easy Hollandaise Sauce, Hot Chili Blistered Asparagus With Sriracha Aioli. With homemade Hollandaise, sous vide asparagus, and home-smoked salmon it is a lovely appetizer. Peel the asparagus and remove the bottom 1 cm (1/2 inch). White Asparagus: To Sous-Vide or Not To Sous-Vide? Assemble your recipe: place 5-6 stalks of asparagus on a plate, top with the smoked salmon, 1-2 poached eggs, and the basil pesto or hollandaise sauce. This is an adaptation of many different recipes till I found the perfect dish to serve for dinner. Halve the quail eggs … Asparagus goes very well with smoked fish and with eggs. Drain well and return to the pan. I make a batch every winter, freeze in portions and use it all year. That is great to hear about the pancetta and guanciale! Asparagus with Smoked Salmon and Hollandaise. In a medium bowl, add egg yoke only (separate the yolk from the white), lemon juice, red … When making the hollandaise sauce, use a saucepan that the asparagus will fit in, if possible. Here I have added the liquid from the sous-vide bag to the sauce and whisked it in, to add asparagus flavor to the sauce. Stefan, thank you very much. I got it from Harold McGee. In a bowl, flake salmon and remove any larger bones. There are two main reasons why homemade cold smoked salmon can be better than store-bought: Each serving comes out to be 702.2 Calories, 58.75g Fats, 3.8g Net Carbs, and 42g Protein. I roasted the asparagus in the oven on 400 for about 10 mins, poached the eggs using these fun tools and made a simple hollandaise sauce in the blender with egg yolks, lemon juice, cayenne pepper and slowly added warm melted butter. 10-12 spears asparagus 4 slices smoked salmon 2 large eggs Quick Hollandaise Sauce: 2 egg yolks 3-4 tsp lemon juice pinch of salt and cayenne pepper Add salt and cayenne pepper or hot sauce. And the smoked salmon, of course. 12 pieces asparagus ; 4 slices Parma ham; 8 slices smoked salmon; 1 tablespoon vinegar ; 4 English muffins ; 8 eggs; For the hollandaise sauce: 3 egg yolks; 200ml white wine vinegar; 1 tablespoon peppercorns ; 2 sprigs tarragon; 200ml melted … While the water is coming to a boil, melt the butter in a large heavy skillet. Turn off the heat and allow the asparagus to steep in the hot water for 20 minutes or until they are done to your liking. Sprinkle with fresh ground black pepper and seasoning blend to taste. Sprinkle with fresh ground black pepper and seasoning blend to taste. …and keep stirring over over low heat until the sauce has thickened to the consistency of mayo. One is allowed a sin every now and then, no? Not a good time for cold smoking. Top with a teaspoon of salmon roe, fresh dill, and a crack of fresh black pepper to taste. Coarse Salt. 12 Spears Fresh Asparagus. Gently melt the butter and let it stand for a couple of minutes. But what the heck. Ok. Ok. I’ll admit. To make the Hollandaise, put an egg yolk, 1/2 tablespoon lemon juice, 1/2 tablespoon white wine vinegar, salt, freshly ground white pepper, and 75 grams of butter in cubes in a cold saucepan. Roast the salmon for 8-10 minutes until the salmon is just opaque, how long this takes will depend on the thickness of the salmon. If you are boiling the asparagus instead of cooking them sous-vide, make a stock from the peels and bottoms first by simmering in water for an hour with a bit of salt and some white peppercorns. This recipe uses both and ties all the ingredients together with a delicious herby hollandaise sauce, which takes no time at all to make. Love asparagus but can usually only buy the green variety here. Grilled asparagus with smoked salmon and hollandaise sauce. Sous-Vide version of Layered Foie Gras, Smoked Eel, and Green Apple, Arroz de Marisco (Portuguese Seafood Rice), Pumpkin Puree with Almonds, Pine Nuts, Honey and Cinnamon (Doce de Abóbora), Meia desfeita de Bacalhau (Salad of Salted Cod and Chickpeas), Almond Ice Cream, Almond Madeleine, and Orange Curd, Portuguese Style Pork Cheeks Sous Vide (Queixadas de porco), How to choose Time and Temperature to cook Meat Sous-Vide, Top 10 Secrets to Make the Best Homemade Ravioli From Scratch, Pork Belly Sous-Vide Time and Temperature Experiment, How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks, How to use juices from the bag after sous-vide braising. 2 English Muffins, Halved, Toasted and Buttered. Nutmeg. STEP 1. Microwave one lemon for 15 seconds to release the juices. Lay asparagus on the baking sheet, drizzle and toss in the olive oil and sprinkle with salt and pepper. Add the shallots and … Freshly Ground Pepper. Cook them sous-vide for 45 minutes at 85C/185F. Drizzle each serving with juice from lemon. You simply can’t buy salmon mi-cuit hot smoked. intrigued by yr Hollandaise version…where does it come from? Heat the oil in an ovenproof pan over a high heat. Cut off ends of asparagus spears and divide into 4 portions. White Asparagus With Smoked Salmon & Dill Sauce. Enter your email address to follow this blog and receive notifications of new posts by email. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and owner is strictly prohibited. Bring up the sides of foil and fold top over twice. EatSmarter has over 80,000 healthy & delicious recipes online. Serve the seared salmon and asparagus with the hollandaise sauce drizzled on top. Think of the popular Swedish gravad lax or cured salmon. . 2) Store-bought is usually made with ‘smoke aroma’ instead of actually smoked with real smoke. Place the egg yolks and mustard in a jug and pour the hot vinegar over the top. The combination of white asparagus, smoked salmon, and Hollandaise sauce is a classic one. Thinly slice half the lemon and arrange on the salmon and asparagus. Pop the foil packets in the oven while you make the sauce. This site uses Akismet to reduce spam. Divide asparagus and smoked salmon between 4 serving plates, top each with a dollop of warm hollandaise sauce … Mix together the olive oil, the zest of half the lemon, crushed garlic and salt and pepper and pour over the salmon and asparagus. Place one salmon fillet in the center of each sheet. Your email address will not be published. Although asparagus quinoa cakes are darn tasty all by themselves they are not enough for a special brunch so I decided to top them with some more asparagus along with some smoked salmon, a poached egg and a buttery, lemony hollandaise sauce! Drain well and plate with a rosette of smoked salmon at the bottom of the spears. Salt the boiling water, add the asparagus and cook for 2 minutes. And besides, there wasn’t too much butter involved. If using a FoodSaver-type vacuum sealer, it helps to dry the asparagus well before vacuum sealing and to arrange them sideways (i.e. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp. When the sauce is finished, set the bowl aside, salt the water and cook asparagus in … Extra Virgin Olive Oil. For Hollandaise sauce, place a small saucepan over medium heat, add shallots and vinegar and reduce liquid by half. But you can do this at home. Fold up ends of foil leaving room for air to circulate inside the foil packets. Remove packets from oven and plate salmon and asparagus (please use extreme caution when opening steam can burn). I left this salmon in for 10 … Also make my hollandaise somewhat differently and have to try your version . Trim ends from asparagus; steam or microwave until just tender, drain. Eggs Benedict, smoked salmon, fresh asparagus, hollandaise sauce. It is not a stupid question. 5 Divide the asparagus between 4 plates, then top with the spinach, poached egg, smoked salmon and hollandaise sauce. Top with poached egg, hollandaise sauce and chives. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. yes, do steam my asparagus 1. mai provati gli asparagi con il salmone, grazie dell’idea! Clarify the butter to a light brown shade, then pass through a fine sieve and let it temper next to the stove … Learn how your comment data is processed. Your email address will not be published. Sorry, your blog cannot share posts by email. This is one of those dishes that is all about the presentation. Easy, great tasting hollandaise sauce. This is great with a brut but creamy champagne, crémant, or cava. Top with serving of garlic and asparagus. It tasted even better than it looks. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. And why not also make these white asparagus with smoked salmon a tad extra creamy and buttery. When I have guests and serve my homemade cold smoked salmon, they always rave about it. Heat the butter for the Hollandaise sauce in a saucepan and bring to the boil. Layer the components of your benedict by placing 2 pieces of smoked salmon and 2 asparagus spears over each English muffin half. Finished salmon, asparagus, & Hollandaise sauce (Photo by Erich Boenzli) Fun Asparagus Facts. Try them out! Drizzle with sauce and serve with lemon wedge on the side. For the Hollandaise Sauce: Add a small amount of water to a small cooking pot and turn on low heat. Not just because a book and movie have been named after them, but also because they are so good. I decided to go for a simple dill dressing. Add half of the chopped parsley and dill, and add to the bowl with juice from … Fold up ends of foil leaving room for air to circulate inside the foil packets. I’ve never tried it. As much as I love homemade stuff, I wonder: Is homemade cold smoked salmon better than store-bought? 6 Ounces Smoked Salmon, Sliced. Total Carbohydrate Drizzle each serving with juice from lemon. To make the hollandaise, beat the egg yolks in a heatproof bowl over a pan of slowly simmering water. Add the salmon skin-side up to the pan and cook for 4 minutes. Add the … The creaminess of a sparkling wine made using a second fermentation in the bottle increases with the time the wine has been allowed to age with the lees still in the bottle, so a vintage champagne or cava gran reserva is the best choice here. . These oysters with a Chinese black bean sauce are a famous dish from Chinese restaurant Nam Kee in Amsterdam. It’s a no-brainer with hot smoked salmon. Why exactly do you find homemade cold smoked salmon better. …until the butter has melted, then lower the heat…. Note: You can keep the Hollandaise sauce warm in the oven at 90°C for about 15 minutes. By the way, for years, I’ve used your recipes for pancetta and guanciale with great results. it sounds a good idea. In a small bowl, beat egg yolks with lemon juice. Do not peel the tips. Cook for 3 minutes, then remove with a slotted spoon and drain on kitchen paper. Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to … The butter fat will float to the top and the milk solids (cloudy white substance) will sink to the bottom. Add the hollandaise sauce to the salmon and asparagus. You are right it is not a great time of the year for cold smoking. Bring that stock to a boil (with the peels and bottoms still in there) and add the asparagus. Add the salmon, skin side down, and sear until golden brown. With homemade Hollandaise, sous vide asparagus, and home-smoked salmon it is a lovely appetizer. Spoon the Hollandaise sauce over the dish. Hollandaise Sauce Directions: Before making the sauce, the butter needs to be clarified and smoked (it’s easier than it sounds). This one’s NOT light. STEP 2. Plate with a layer of asparagus placed underneath a fillet of salmon, and drizzle warm hollandaise over all. Heat the butter in a heavy saucepan until hot and foamy, but DO NOT let the butter brown. Remove from the oven, spread the asparagus around the salmon and return to the oven for a further 10 minutes until cooked through and the asparagus is slightly charred. Asparagus season lasts for 100 days; in California, that’s from mid-February until the end of May; It takes three years from seed to first harvest; Asparagus is a perennial plant from the lily family that can stay productive for 15-20 years Place one of tablespoon butter in center of each foil sheet (can use non stick cooking spray to loose some calories). 2 %, (or to taste) or 1 dash hot pepper sauce (or to taste), Michele's (Asparagus, Bacon, or Salmon) Crustless Quiche. Required fields are marked *. Place one salmon fillet in the center of each sheet. Serve the dish sprinkled with freshly cut parsley. Keep Hollandaise warm in a thermos or over simmering water until ready to serve. © Stefan Boer, 2011-2019. I will try this as soon as possible. 1 1/2 Sticks Unsalted Butter. smoked paprika, soy sauce, butter, salmon fillet, garlic, brown sugar and 5 more Salmon & Asparagus Hollandaise bestfoods Dijon mustard, Hellmann's or Best … You could substitute good quality store-bought smoked salmon and steam the asparagus instead, but making Hollandaise yourself is definitely worth it and not at all difficult if made using the technique I describe in this post. Open and drain 1 can of Gold Seal Canada’s Pink Salmon. ... smoked ham, mayonnaise, eggs, asparagus, white vinegar, olive oil and 2 more. Of course you could buy artisan cold smoked salmon that is actually dry cured and smoked with real smoke, but most of the store-bought smoked salmon is from the supermarket and just not as good. Serve the asparagus with the salmon and the Hollandaise. Bring up the sides of foil and fold top over twice. Depending on the thickness of the asparagus or your personal preference, more or less time may be needed. Place the stuffed salmon on a baking tray and roast for 15 minutes. 1) Store-bought is usually wet cured instead of dry cured, so there is more water (and less flavor) in it. Bake an additional 10 minutes, until asparagus is tender, and fish fillets flake easily. Excerpts and links may be used, provided that full and clear credit is given to StefanGourmet.com with appropriate and specific direction to the original content. 7.2 g Am more used to serving it with Westphalian ham or similar but am drawn by the salmon. not with the bottom towards the opening of the bag). Bring a large pan of water to the boil, add 1tsp salt and the pasta shells, then cook according to the instructions on the pack. Tumble the warm asparagus over the salmon. It is so much easier than the traditional technique using clarified butter. Enjoy your meal! Make sure the salmon is well coated. Tear the slices of smoked salmon into long thin pieces and arrange on your plate. Blanch the asparagus by plunging it into boiling salted water for 1-2 mins until its rawness has been removed but it is still crunchy. Slice the smoked salmon thinly with a sharp knife. Drain and reserve on a paper towel-lined plate. Can be whipped up while the salmon is cooking. ... grill the asparagus and leave to … To cook them sous-vide, season the asparagus with salt and freshly ground white pepper, and vacuum seal them. Place in oven for 12 to 15 minutes or until easy to flake. Repeat with the remaining 3 eggs. Besides, dill is a good friend of smoked salmon. Surprised my husband with this breakfast! This way, the result will be very similar to asparagus cooked sous-vide. The White Asparagus with Hollandaise Sauce and Smoked Salmon recipe out of our category Classic Sauce! This makes a total of 2 servings of Seared Salmon and Asparagus with Easy Hollandaise. Heat oven to 200C/fan 180C/gas 6. Add a piece of butter to the sauce … Post was not sent - check your email addresses! 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Baking sheet, drizzle and toss in the oven at 90°C for about 15 minutes or Easy... Is great to hear about the pancetta and guanciale with great results in for 10 … add the.... Burn ) with sauce and serve with lemon juice Hollandaise over all there ) and to. Stand for a simple dill dressing Before making the Hollandaise sauce warm in the olive oil and more... Lemon wedge on the thickness of the popular Swedish gravad lax or cured.! Dill, and drizzle warm Hollandaise over all oysters with a brut but creamy champagne, crémant, or.! Very similar to asparagus cooked sous-vide cm ( 1/2 inch ) release the juices water...