Salmon Fillet with Green Asparagus and Herb Sauce

Ingredients

• 4 salmon fillets
• 1 tbsp Lemon Juice
• 1 Tbsp clarified butter
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salt
• white pepper (freshly ground)
• 1 onion
• 2 tbsp garden herbs (finely chopped)
• 1 handful lamb's lettuce
• 600 g green asparagus
• 1 tbsp Lemon Juice
• Salt
• 1 tsp butter
• 500 g cooked rice
• radishes for garnish
• basil for garnish

Instructions

1. 1.

   Drizzle the salmon with lemon juice. Wash the asparagus, trim the tough ends, and cook in plenty of salted water with butter and lemon juice until al dente in 8 minutes. Clean and dry the salad and radishes.

2. 2.

   Briefly sear the salmon in clarified butter and let it rest at low heat for 5-7 minutes.

3. 3.

   For the hollandaise, peel and dice the onion, sauté in 1 tsp butter until translucent, then add herbs. Melt the remaining butter, clarify, and skim off foam. Whisk egg yolks and wine in a metal bowl over a hot water bath until frothy; gradually pour in the melted butter in thin streams while stirring constantly until a creamy homogeneous sauce forms. Do not let the mixture boil. Season with lemon juice, onion-herb mix, salt, and pepper.

4. 4.

   Drain the asparagus. Arrange rice on plates, place asparagus and salad on one side, and salmon with sauce on the other. Garnish immediately with radishes and serve.