Salmon fillet on a bed of asparagus with balsamic foam
Ingredients
for 4 person
| 3 dl | vegetable bouillon |
| 1 kg | green asparagus, lower third peeled, cut diagonally into pieces approx. 4 cm long |
| oil for frying | |
| 4 | salmon fillets with skin (approx. 150 g each) |
| ½ tsp | salt |
| a little | pepper |
| 1 dl | white wine (e.g. Sauvignon blanc) |
| 2 tbsp | balsamic vinegar |
| 1 | fresh egg |
| 1 | fresh egg yolk |
| salt and pepper to taste |
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.
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