- 4 salmon fillets, 180-200g each
- 16 x green asparagus
- 16 x pearl red onions
- 100g white wine vinegar
- 25g sugar
- 100g water
- 6g chopped chives
- 200g CHEF Premium Hollandaise Sauce
Seared Salmon with asparagus, pickled red onions and hollandaise sauce
Ingredients
Method
Prepare the pickling liquid by combining sugar and white wine vinegar
Add water, bring to boil until reduced by half
Peel the red pearl onions and add to the boiling pickling liquid
Cook for about 3-4 min and allow to cool down in the same liquid in order to achieve the pickle taste
Prepare the salmon, season and score the skin with a sharp knife
Pan fry the salmon skin side down until the fish is cooked and the skin still remains crispy
While the salmon is cooking, prepare the green asparagus
Trim the ends off and cut to the size required
Steam the asparagus for about 2-3 min
Divide the asparagus spears between plates and place the salmon next to the asparagus
Warm up the CHEF Hollandaise sauce and pour over the salmon and asparagus
Sprinkle some chopped chives and serve with the pickled pearl onions
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