Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Baked salmon on an asparagus bed with hollandaise sauce and young potatoes - photo 1
← Recipes

Baked salmon on an asparagus bed with hollandaise sauce and young potatoes

Pikantne Dania główne Fish dishes Dishes for Special Occasions 60 min Medium 10 wyświetleń ~66.32 PLN - (0)
Rate:
(0)

Description

This is an exquisite yet simple dish that fully captures the taste of spring and early summer. Juicy, tender salmon fillet, baked to perfection, rests on a crispy 'carpet' of fresh green asparagus. The dish is complemented by young potatoes boiled in their skins with a buttery flavor and a velvety, creamy hollandaise sauce – a classic of French cuisine. The sauce, with its rich, buttery taste and subtle hint of lemon acidity, pairs perfectly with both the fish and the vegetables. The dish is not only a feast for the palate but also for the eyes – the contrasting colors of pink salmon, vibrant green asparagus, and bright yellow sauce create an appetizing composition on the plate. Perfect for an elegant lunch, a romantic dinner, or a special occasion when you want to impress your guests without spending the whole day in the kitchen.

Składniki (12)

Servings:
4
  • Salmon fillet 600 g
  • Green asparagus 1 pęczek
  • Młode ziemniaki 800 g
  • Egg yolk 3.3 szt.
  • Masło klarowane 10 łyżek
  • Lemon juice 30 ml
  • Olive oil 30 ml
  • Sea salt 5 g
  • Water 15 ml
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Fresh dill 1 pęczek
  • Cayenne pepper 2 szczypty
💰 Szacowany koszt dania: ~66.32 PLN (16.58 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of toppings

1

Start with the potatoes. Scrub them thoroughly under running water to remove any dirt - do not peel them, as the skin of young potatoes is thin and edible. Place the potatoes in a large pot, cover them completely with cold water. Add a generous pinch of salt (about 1/2 teaspoon). Bring the water to a boil over high heat, then reduce the heat to medium and cook for about 15-20 minutes. The cooking time depends on the size of the potatoes. Check their tenderness by inserting a fork or sharp knife into the largest potato - it should go in easily. Once cooked, drain them in a colander.

Ingredients: Młode ziemniaki, Sea salt
Use a pot with a capacity of at least 3 liters. Cooking in salted water gives the potatoes flavor from the very beginning. Do not add the potatoes to boiling water, as they will cook unevenly - the outer layer will be overcooked, while the center will still be hard.

Preparation of salmon and asparagus

2

Meanwhile, while the potatoes are boiling, prepare the salmon and asparagus. Preheat the oven to 200°C (conventional mode). Wash the asparagus under cold water. To prepare them for baking, you need to snap off the woody ends. Hold each stalk with both hands - one hand at the base, the other in the middle - and gently bend it. The asparagus will naturally break where the tough, fibrous part ends. Discard the ends. Rinse the salmon fillets and pat them dry with paper towels - this is crucial for achieving a crispy skin.

Ingredients: Green asparagus, Salmon fillet
A large baking sheet lined with parchment paper will make cleanup easier. The technique of snapping asparagus is much quicker and more precise than cutting it with a knife. Drying the fish is very important; a moist surface will steam instead of bake.

Baking

3

On a large baking sheet lined with parchment paper, spread the prepared asparagus evenly to create a 'carpet'. Drizzle with half of the olive oil (about 15 ml), sprinkle with salt and pepper, and then gently toss with your hands to coat with the seasonings. Place the salmon fillets on top of the asparagus, skin side down. Drizzle the fish with the remaining oil, and then generously sprinkle with salt and freshly ground black pepper. Place the baking sheet in the preheated oven.

Ingredients: Green asparagus, Salmon fillet, Olive oil, Sea salt, Pieprz czarny świeżo mielony
Make sure the asparagus is in a single layer and not overlapping - this will ensure they roast evenly and stay crispy. Leave a small gap between the salmon fillets so that hot air can circulate freely.
4

Bake the whole for 12-18 minutes. The baking time depends on the thickness of the fillets. The salmon is ready when its flesh easily flakes with a fork and has a pale pink color inside, but is not dry. The asparagus should be lightly browned and tender, yet still slightly crisp. Avoid overcooking the fish, as it will become dry and fibrous.

Ingredients: Salmon fillet, Green asparagus
To check if the salmon is ready, gently press it with a fork in the thickest part. If the flesh flakes easily, it is done. It's better to take it out a moment early than too late, as it will continue to cook on the hot tray.

Hollandaise sauce

5

While the fish is baking, prepare the sauce. In a small saucepan over the lowest heat, melt the clarified butter. It’s important that it is warm but not hot. In the meantime, prepare a water bath: pour a few centimeters of water into a larger pot and bring it to a barely visible simmer (the surface should only quiver slightly). Place a metal or glass bowl on top of the pot that fits the pot but does not touch the surface of the water.

Ingredients: Masło klarowane
A water bath (bain-marie) provides gentle, even heat, which is crucial to prevent the yolks from curdling. Use a heatproof bowl. If the butter gets too hot, the sauce may curdle.
6

In a bowl placed over steaming water, add the egg yolks, lemon juice, and a tablespoon of water. Immediately start whisking vigorously with a whisk. Whisk continuously for about 3-4 minutes. The mixture should become pale, fluffy, and double in volume, with traces left by the whisk on its surface. This is a crucial moment - the yolks must be properly aerated and heated to create a stable emulsion.

Ingredients: Egg yolk, Lemon juice, Water
Use a metal whisk. Do not stop whisking, even for a moment, otherwise the yolks may stick to the bottom of the bowl and curdle, creating scrambled eggs. If the bowl gets too hot, remove it from the pot for a moment while continuing to whisk, and then place it back.
7

Remove the bowl from the water bath. Now, while whisking vigorously, start adding the warm clarified butter. Pour it VERY SLOWLY, in a thin stream, almost drop by drop at first. Allow each portion of butter to fully combine with the yolk mixture before adding the next. When the sauce begins to thicken, you can pour the butter a bit faster. Continue until all the butter is used, and the sauce reaches the consistency of thin mayonnaise. Finally, season with salt to taste. Additionally, you can add a pinch of cayenne pepper for a gentle heat.

Ingredients: Masło klarowane, Sea salt, Cayenne pepper
This is the most important and difficult step. Pouring in the butter too quickly will cause the sauce to curdle (separate). If the sauce starts to separate, try to save it: in a separate bowl, whisk a teaspoon of lemon juice with a teaspoon of hot water, and then slowly, drop by drop, add the curdled sauce while continuously whisking.

Serving

8

On four plates, arrange portions of roasted asparagus. On each asparagus 'carpet', place a fillet of salmon. Next to the fish and vegetables, add a portion of boiled young potatoes. Generously drizzle everything with freshly prepared hollandaise sauce. If using, sprinkle the dish with chopped fresh dill. Serve immediately while all elements are warm.

Ingredients: Salmon fillet, Green asparagus, Młode ziemniaki, Fresh dill
The dish tastes best right after preparation. The hollandaise sauce thickens quickly and is not suitable for reheating. You can serve the dish with an extra wedge of lemon to drizzle over the fish.

Fun Fact

💡

Hollandaise sauce is one of the five 'mother sauces' of French cuisine, codified by Auguste Escoffier in the early 20th century. Despite its name, this sauce is believed to have originated in France, and it received the name 'hollandaise' as a nod to the high quality of Dutch butter.

Best for

Elegancki obiad Wiosenna kolacja Spotkanie z przyjaciółmi Dania na wyjątkowe okazje

Tips

🍽️ Serving

Serve the dish on warmed plates to keep the temperature as long as possible. Place a wedge of lemon next to the plate for individual seasoning of the fish. It pairs perfectly with a glass of chilled, dry white wine, such as Sauvignon Blanc or Pinot Grigio.

🥡 Storage

This dish tastes best when freshly prepared. Leftover salmon, asparagus, and potatoes can be stored in an airtight container in the refrigerator for up to 2 days. They can be reheated in the oven. NOTE: Hollandaise sauce is not suitable for storage or reheating, as the emulsion will separate. It should be prepared just before serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Creamy Kulajda with Wild Mushrooms and Poached Egg 60 min

Creamy Kulajda with Wild Mushrooms and Poa...

Czech Cuisine
Marble Chocolate-Nut Bundt Cake with Cocoa Crumble 210 min

Marble Chocolate-Nut Bundt Cake with Cocoa...

Cakes and Bakes
Delicate Scallops on Saffron Cauliflower Purée with Lemon-Butter Sauce 45 min

Delicate Scallops on Saffron Cauliflower P...

Przystawki
Sałatka Cezar z grzankami i grillowanym kurczakiem 40 min

Sałatka Cezar z grzankami i grillowanym ku...

Dania główne
Kurczak w sosie śmietanowym z grzybami 60 min

Kurczak w sosie śmietanowym z grzybami

Dania główne
Crispy tartlets with smoked trout mousse and horseradish 90 min

Crispy tartlets with smoked trout mousse a...

Christmas Appetizers

Recipe Categories

Dania główne
Dania główne in: Sylwester

Dania główne na Sylwestra powinny być sycące i efektowne, aby zadowolić podniebienia wszystkich gości.

See all recipes in this category
Fish dishes
Fish dishes

Fish dishes are healthy and easily digestible meals rich in omega-3 fatty acids and high-quality protein. Recipes for salmon: baked, grilled, smoked, and in cream sauce. Cod, pollock, zander, and trout - freshwater and saltwater fish in various versions. Seafood: shrimp, mussels, squid, and scall...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama