Steamed Salmon and Asparagus, Hollandaise

Thermomix UK

Thermomix UK

Standard Supplier 9th November 2011
Thermomix UK

Thermomix UK

Standard Supplier

Steamed Salmon and Asparagus, Hollandaise

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Steamed Salmon and Asparagus, Hollandaise recipe. Steamed Salmon and Asparagus with Hollandaise recipe. Hollandaise is very easy to make with your Thermomix. The reduction will keep in the fridge and is enough for about 5 recipes of hollandaise.


  • Reduction
  • 5 shallots, peeled and halved
  • 250 g white wine
  • 250 g white wine vinegar
  • 10 g peppercorns
  • Hollandaise
  • 3 egg yolks
  • 1 whole egg
  • 70 g hollandaise reduction (recipe above)
  • several grinds of pepper
  • 3 generous pinches of fine sea salt
  • 250 g melted butter, no warmer than body temperature
  • Steamed Salmon and Asparagus
  • 7 or 8 spears of good English(!) asparagus per person (optional – with stems peeled)
  • 1 x 120 g fillet of salmon per person, about 1 cm thick
  • Maldon sea salt, pepper and freshly squeezed lemon juice to season


Place a heavy bottomed saucepan on top of the TM lid and add all the reduction ingredients to it, using the built-in TM weighing scales.
Reduce on the hob until half the original quantity remains. Strain, cool, keep in the fridge in a sterilised jar covered with a sterilised lid.
Insert Butterfly Whisk. Whisk eggs, reduction and lemon juice 6 to 7 minutes/80°C/Speed 4 to form the sabayon base.
Turn back to Speed 4 with no heat. Add salt and pepper through the hole in the TM lid then add melted butter by turning the TM Measuring Cup upside down and pouring the butter slowly over it; the butter will trickle through and emulsify perfectly. Taste and adjust seasoning if required. Set aside if you need to use your TM for something else, or keep warm for service 60 minutes/60°C/Speed 2, resetting again when timer sings.
Steamed Salmon and Asparagus
Put 1 litre of water into the TM bowl and set 60 minutes/Varoma Temperature/Speed 1.
When at full steam and your order comes in, place salmon and asparagus into Varoma steaming tray – season with the salt and pepper from a height. Place Varoma on the TM and steam for 4 minutes/Varoma Temperature/Speed 1. The salmon should be just firm to the touch when cooked. Squeeze lemon juice over salmon and asparagus.
Serve salmon and asparagus with warm hollandaise.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.