Its peak season for asparagus and hollandaise!
The season’s in for asparagus, one of my favourite vegetables and one I look forward to every year! Spring has finally rounded the corner, and it captivates me everytime I step into a supermarket and see the vegetable and fruit aisles decked out with fresh new produce that are in season. The new yummy foods I can make again as we enter the next season, and especially now after a long cold winter with lots of root vegetables and cabbage I am really excited!
Asparagus are in season from February to June, but their peak season is right now in April – which is why I had to bring a bundle of fat fresh white asparagus home with me from Føtex the other day. I was mostly focused on having the white asparagus and hollandaise sauce, but then I spotted two salmon filets with skin – perfect! I love frying the salmon on the skin side (remember to descale the skin if the fishmonger hasn’t done it for you) so that it gets really crispy, and the flesh is really moist and slightly uncooked in the centre. The hollandaise (and bearnaise) sauce was “hit or miss” when I made it before, I could never get the sauce thick enough when using a hand whisk, so I cheat now and use a handmixer.
Pan-fried salmon, white asparagus, and potatoes with hollandaise sauce
- 2 salmon filets
- a handful white asparagus
I used Spise med Price’s recipe for hollandaise sauce, and its the one that I always trust when looking to make the perfect hollandaise.
- 185 g butter
- 2 egg yolks
- lemon juice
- 1 tbsp fish stock
- white pepper
- Clean and begin boiling the potatoes.
- Begin melting the butter for the hollandaise on low in a saucepan. Prepare the egg yolks and fish stock in the bowl you will use to whisk the hollandaise, and set aside.
- Cut off the ends of the white asparagus, and peel the stems of each asparagus – I used an ordinary peeler. This makes sure that you don’t get a fibrous tough experience when eating the asparagus.
- Clean and quickly rinse the salmon filets, and pat dry with a kitchen towel.
- Make three lengthwise slits in the skin on the meatiest part of the filets, and season with salt and pepper.
- Melt a knob of butter on two separate pans, one for the salmon and one for the asparagus. When the butter is bubbling and sizzling throw on the asparagus in one and season with salt and pepper – let them fry in butter on low to medium heat so that they become soft, but still with a bite. In the other, place the salmon filets skin side down and fry on medium heat.
- Start boiling some water in a saucepan (for the hollandaise).
- Keep frying the salmon on the skin side for the most part, but turn the fish to seal all sides of the filet. Depending on the size of the filet it will need different times for frying, so I generally give the skin side 5-10 minutes and the other sides 1-2 minutes each.
- Check the potatoes with a fork – poke it into the center of a potato, and if it gives way to the fork with little resistance, it is ready. Turn off the heat so that you can not concentrate on the sauce.
- Begin whisking the egg yolks and fish stock over the waterbath until it begins to froth. I use a handmixer for this job.
- Start pouring in the clarified butter in a small steady stream, and whisk continuously until thick and glossy. Season to taste with lemon juice, salt and white pepper (in the picture below you can see that I have used black pepper, but you should use white for this exact reason). Remove from the heat when it is ready and serve immediately.