Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Asparagus
Salmon
Balsamic foam
How it's done
Asparagus
Bring the stock to the boil in a large pan. Add the asparagus, cover and cook for approx. 7 mins. until just soft. Remove, keep warm. Set aside 150 ml of cooking liquid.
Salmon
Heat the oil in a non-stick frying pan, reduce the heat, fry the salmon fillets for approx. 2 mins. on each side, season and keep warm.
Balsamic foam
Reduce the reserved cooking liquid and wine to approx. 150 ml, pour the reduction into a measuring cup. Place the balsamic, egg and egg yolk in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie; the bowl must not touch the water. Mix well using the whisk on a hand mixer. Pour in the reduction a little at a time, whisking constantly until the mixture becomes foamy. Remove the bowl from the heat, briefly continue whisking, season.
Plate up the asparagus and salmon, top with a little foam, serve the rest alongside.
| Serve with: | Rice. |
|---|
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