Spring has sprung, we are walking outside in our t-shirts and everything around us is turning green. Even though we are still dealing with corona measures, I can enjoy that.

Of course, spring also includes white gold: asparagus. I went for a classic combination with a little twist. Everyone knows asparagus with salmon and hollandaise sauce, I made a sauce of peas with it. The colors splash off the board; does this make you happy?

And did you know that a hollandaise sauce doesn't have to be that difficult? I tell you how…
You make more than necessary from both the hollandaise sauce and the pea sauce, because you need some volume to make the sauce.

The salmon comes out of the oven, the asparagus is cooked sous vide. If you don't have a sous vide set, you can of course just cook it. And if you don't have the exact ingredients I used, that's no problem, give it your own twist.
Although it can also be fun to look for a local supplier right now, in corona time. That's how I discovered a cress grower in the area where I bought the beautiful cresses and flowers in this dish.

Asperges met zalm, doperwten en hollandaise — Pin
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Asparagus with salmon, peas and hollandaise

5.0 from 2 votes

Course: Main dishDifficulty: Average

Portions

persons

Preparation time

minutes

Tools:
– Sous vide set
– Thermometer
- Blender
– Blender

Ingredients

For the asparagus
8 White asparagus
1 lump butter
4 leaves mace
For the hollandaise sauce
1 egg
1 splash Chardonnay vinegar (white wine vinegar)
100 gr butter
For the pea sauce
250 gr peas (frozen)
100 gr butter
And further
Shiso oil
300 gr salmon fillet
Different types of cress and/or flowers for garnish
Puffed quinoa (I don't have a recipe for this yet, you can find it ready-made at the AH – I was talking about an evening 'in dinner')

Preparation

asparagus
Peel the asparagus in half and cut off the woody end.
Put in a vacuum bag together with a knob of butter and some mace leaves; pull vacuum.
Cook the asparagus sous vide at 88°C for 40 minutes.
Before serving, cut in half and place on a paper towel to get rid of most of the moisture.
Hollandaise sauce
Put the egg together with a dash of Chardonnay vinegar, a pinch of salt and a teaspoon of water in a tall measuring cup. It is ideal if the measuring cup is slightly wider than your immersion blender.
Melt the butter in a pan and heat to just above 100°C (don't let it burn).
Place the immersion blender in the measuring cup, turn on and slowly add the hot butter. Mix for about half a minute until the sauce has thickened.
Pour the sauce into a saucepan, put the lid on and set aside until use, then reheat.
pea sauce
Blanch the peas for 7 minutes and drain. Save some of the cooking liquid.
Puree the peas together with the butter with the immersion blender and keep adding some cooking liquid until you get a thin 'puree'.
Push this through a sieve (on a pan) and set aside until use, then you can heat it again.
salmon
Preheat the oven to 100°C.
Portion the salmon, pat dry and sprinkle with some salt and white pepper.
Once you've made the shiso oil, it's nice to drizzle a little bit over the salmon.
Place the salmon in a greased baking dish, lower the oven temperature to 75°C and place the salmon in it for 25 minutes.
layout
Spoon 2-3 tablespoons of pea sauce to the right of center of your plate.
Next to this 2-3 tablespoons of hollandaise sauce (left).
Place the salmon in the center of the plate and the asparagus on both sides of the salmon (the heads on top).
Garnish all around with the cress and drizzle some shiso oil over the dish.
Sprinkle the puffed quinoa over the salmon.
Enjoy your meal!