Chilli Salmon and Asparagus with lemon Hollandaise

Chilli Salmon and Asparagus with lemon Hollandaise

An aromatic supper with marinated salmon and a herby sauce. Great for entertaining.

Serves: 4

Preparation time: 10 minutes plus marinating

Cooking time: 10 minutes

Chef Top or griddle

4 salmon fillets, about 150g (6oz) each

15ml (1 tbsp) olive oil

2.5ml (½ tsp) dried chilli flakes

Zest of 1 lemon

5ml (1 tsp) freshly ground black pepper

5ml (1 tsp) sea salt

225g (8oz) fine fresh asparagus tips

Lemon Hollandaise

30ml (2 tbsp) lemon juice

45ml (3 tbsp) dry white wine or white wine vinegar

1 bay leaf

6 black peppercorns

100g (4oz) unsalted butter, melted

3 large egg yolks

15ml (1 tbsp) chopped fresh tarragon

Tarragon to garnish

Preparation

1. Wash the salmon and pat dry, then brush with the olive oil.

2. Place the salmon fillets flesh side up in a shallow dish. In a small bowl mix together the chilli flakes, lemon zest, black pepper, and sea salt and coat the salmon. If time allows set aside to marinade for 1 hour.

3. To make the Hollandaise sauce; put the lemon juice, white wine/white wine vinegar, bay leaf, pepper corns in a small pan and boil until the liquid has reduced to about 15ml (1 tbsp). Strain into a small heat proof bowl and discard the peppercorns and bay leaf.

4. Meanwhile melt the butter in a saucepan on a low heat. Place the egg yolks in a blender & blend for one minute. Slowly drizzle the reduced wine vinegar liquid onto the egg mixture & blend for another minute.

5. Then slowly drizzle in the melted butter, blend for a further minute. Add the tarragon during the last few seconds. Turn the blender off the sauce should be smooth and glossy. You will notice the mixture thicken due to the heat from the wine vinegar & melted butter.

6. Meanwhile; Place the *chef top liner on the Chef Top & heat on a medium flame for 5 minutes and then turn to low setting.

7. Place the salmon skin side down in the centre of the Chef Top or griddle and place the asparagus at each side. Cook for 3-4 minutes, turn and cook for a further 3-4 minutes.

8. Remove from the salmon and asparagus from the Chef Top and serve on warm plates.

9. Serve garnished with tarragon and asparagus accompanied with the Lemon Hollandaise.

tip: To help keep the chef top clean you can buy a Bake o glide Chef top Liner sold by Britannia it is re usable and easy to wash in hot soapy water.

Also when using the chef top oil the food lightly not the chef top or liner itself.