Asparagus with salmon from the oven with super quick homemade Hollandaise sauce
Elegant oven-baked asparagus and salmon with a creamy homemade Hollandaise sauce
Elegant oven-baked asparagus and salmon with a creamy homemade Hollandaise sauce
When you think of spring, you think of asparagus. This year, the first white asparagus made a particularly special debut: for one day, Gassan transformed the PC Hooftstraat into a vegetable jeweller. When a stunning glass cloche arrived at my door with the white gold inside, I was absolutely delighted — and that very same evening I made a gorgeous dish with it: asparagus with salmon.
White asparagus is fantastic in the classic way (with ham, egg and new potatoes), but it also pairs beautifully with salmon. So I headed straight to Lidl for a salmon fillet, a nice fresh baguette and one of those handy herb packages made especially for homemade herb butter.
1. Preheat the oven to 220°C. Peel the asparagus, trim the ends and cook for 5 minutes.
2. Drain the asparagus and make the parcels by placing 4 spears on each sheet of baking paper. Fold up the edges so the wine can't spill out. Pour 75ml of wine into each parcel.
3. Place the salmon fillets on top of the asparagus and season with a little salt and pepper. Put them in the middle of the oven for 15 minutes.
4. Meanwhile, get started on the Hollandaise sauce. Melt the butter in a small saucepan. Make sure you melt it slowly: you want the butter to be very hot, but it shouldn't brown.
5. Put the egg yolks in the tall beaker and add a tsp of water, some lemon juice (about half a lemon) and a pinch of salt.
6. Insert the hand blender, turn it on and then very slowly add the hot melted butter in a thin, steady stream. You'll see the sauce gradually thicken. Once all the butter is incorporated, the sauce is ready.
7. When the salmon parcels are done, remove them from the oven, unfold them and plate them up. Pour the sauce over the top and tear a few sage leaves over the dish to garnish.
8. Serve the asparagus and salmon parcels with some baguette and homemade herb butter, and dig in!
Recipe
White asparagus and salmon fillets cook together in parchment parcels with white wine, while you quickly whip up a classic Hollandaise sauce with a hand blender. A celebratory yet surprisingly simple dish for asparagus season.
| Course | Main course |
|---|---|
| Kitchen | Dutch |
| Servings | 2 |
| Preparation time | 15 min |
|---|---|
| Time in oven | 15 |
| Total | 35 |
1. Preheat the oven to 220°C. Peel the asparagus, trim the ends and cook for 5 minutes.
2. Drain the asparagus and make the parcels by placing 4 spears on each sheet of baking paper. Fold up the edges so the wine can't spill out. Pour 75ml of wine into each parcel.
3. Place the salmon fillets on top of the asparagus and season with a little salt and pepper. Put them in the middle of the oven for 15 minutes.
4. Meanwhile, get started on the Hollandaise sauce. Melt the butter in a small saucepan. Make sure you melt it slowly: you want the butter to be very hot, but it shouldn't brown.
5. Put the egg yolks in the tall beaker and add a tsp of water, some lemon juice (about half a lemon) and a pinch of salt.
6. Insert the hand blender, turn it on and then very slowly add the hot melted butter in a thin, steady stream. You'll see the sauce gradually thicken. Once all the butter is incorporated, the sauce is ready.
7. When the salmon parcels are done, remove them from the oven, unfold them and plate them up. Pour the sauce over the top and tear a few sage leaves over the dish to garnish.
8. Serve the asparagus and salmon parcels with some baguette and homemade herb butter, and dig in!
This dish is perfect for a celebratory dinner during asparagus season. The baking paper parcels ensure the salmon and asparagus stay wonderfully juicy as they steam in the white wine.
Serve the asparagus and salmon parcels with a baguette and homemade herb butter for a complete meal. The quick hand-blender Hollandaise is a real time-saver without sacrificing any flavour.
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