Salmon with Japanese hollandaise and green asparagus
This recipe has also been introduced by The German Wine Queen Angelina Vogt in this video.
Ingredients for 4 persons:
4 salmon fillets with skin approx. 150g each
2 cloves of garlic
4 tbsp honey
10 tbsp soy sauce
200 g butter
1 tablespoon of yogurt
2 tbsp rice vinegar
2 tbsp wasabi paste
500 g green asparagus
Finely chop garlic for the marinade. Wash the lime with hot water, grate the peel and squeeze out the juice and bring to the boil together with the honey and soy sauce. Set aside.
Now prepare the Japanese hollandaise: Bring 180g of butter to the boil. Place the egg yolks, yogurt, rice vinegar, wasabi paste and a pinch of salt in a tall measuring cup and mix with a hand blender. Gradually mix the boiling (!) butter with the egg yolks using the blender. Season the hollandaise with salt and pepper and keep the measuring cup warm in hot water.
Peel 500 g of green asparagus in the lower third and cut off the ends. Melt 1 teaspoon of butter in a large pan. Put the asparagus in the pan, pour in 50 ml of water and season with salt and pepper. Cover and briefly bring to the boil.
Fry the salmon fillets skin side down in a little oil for about 4 minutes. Turn and fry for 2 more minutes. Then turn again and pour over the marinade. Remove the salmon from the pan and boil the marinade until thick then brush onto the salmon.
Arrange salmon with hollandaise and asparagus.
WINE TIP: Dry Riesling
Try this for dessert...
Sparkling wine and lime dessert
Ingredients for 4 persons:
300 ml sparkling wine, extra dry
100 g of sugar
30 g cornflour
100 g butter cookies
50 g unsalted butter
2 egg whites
50 g Greek yoghurt
150 g whipped cream
Put the sparkling wine and sugar in a saucepan. Chill the remaining sparkling wine. Wash 1 lime under warm water and grate the peel finely. Halve this lime and 2 more, squeeze out the juice and stir with the cornflour. Put everything in the pot and bring to the boil briefly. Take the saucepan off the stove and refrigerate the cream in the fridge.
Now put the butter cookies in a freezer bag, crush them with a rolling pin and put them in a bowl. Melt butter in a saucepan, pour over the crumbled butter biscuits, add a pinch of salt and mix everything well. Allow to cool briefly, distribute half in large wine glasses and press firmly.
Cut the remaining lime into slices. Beat egg white with salt until stiff. Stir the yoghurt into the cooled sparkling lime cream. Whip the cream until stiff and fold into the cooled sparkling lime cream with the egg whites. Spread half into the wine glasses on top of the biscuit base, add another layer of butter biscuits and finish off with a layer of cream. Garnish with lime slices and pour the remaining sparkling wine. Toast and enjoy!