|10||shallots, peeled and halved|
|500 g||white wine|
|500 g||white wine vinegar|
|140 g||hollandaise reduction (recipe above)|
|6||generous pinches of fine sea salt|
|500 g||melted butter, no warmer than body temperature|
|Several grinds of pepper|
|14 ou 16||spears of good asparagus per person (optional – with stems peeled)|
|6 x 120 g||fillet of salmon per person|
|Sea salt, pepper and freshly squeezed lemon juice to season|
- Weigh the Ingredients and put them in a heavy bottomed saucepan.
- Reduce on the hob until half the original quantity remains. Strain, cool, keep in the fridge in a sterilized jar covered with a sterilized lid.
Sauce hollandaise preparation
- Insert butterfly into the bowl. Whisk eggs, reduction and lemon juice 6 to 7 minutes, at 80°C on speed 3 to form the sabayon base.
- Turn back to Speed 3 with no heat. Add salt and pepper through the hole in the lid then add melted butter, pouring it very slowly over the hole; the butter will trickle through and emulsify perfectly.
- Taste and adjust seasoning if required. Set aside and keep warm.
Steamed Salmon and Asparagus
- Put 1 ½ liter of water into the bowl and set 15 minutes, at 120ºC on speed 1.
- When at full steam, place salmon and asparagus into the steaming tray – season with the salt and pepper from a height. Place the steamer accessory on the machine and steam for 15 minutes, at 120ºC on speed 1. The salmon should be just firm to the touch when cooked. Squeeze lemon juice over salmon and asparagus.
- Serve salmon and asparagus with warm hollandaise.