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Soy marinated salmon with Japanese hollandaise and green asparagus
with 
Sparkling Riesling (sekt) or dry Riesling
Angelina Vogt, 71st German Wine Queen

Ingredients (serves four)
Salmon fillet with skin 三文魚連皮, @150g/piece x 4
Green asparagus 
綠蘆筍, 500g
Lime 青檸 x 1
Garlic 蒜頭, 2 cloves
Honey 蜜糖, 4 tablespoons
Soy sauce  豉油, 10 tablespoon
Butter 牛油, 200g
Eggs 雞蛋 x 4
Yogurt 乳酪, 1 tablespoon
Rice vinegar 米醋, 2 tablespoon
Wasabi paste 日本芥末, 2 tablespoon


Method:
1. Mariinade: Finely chop garlic. Wash the lime, grate the peel and squeeze out the juice and bring to the boil together with honey and soy sauce. Set aside.

2. Japanese hollandaise: Heat 180g butter. Put egg yolks, yogurt, rice vinegar, wasabi paste and a pinch of salt in a bowl and mix with a hand blender. Gradually pour the boiling butter to the mixture and blend well. Season the hollandaise with salt and pepper and keep the sauce warm in hot water bath.

3. 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.

4. Fry the salmon fillets on the skin side in a little oil for about 4 minutes. Turn salmon and fry for 2 more minutes. Then turn again and pour the marinade over it. Remove the salmon from the pan and boil the marinade thickly. Brush the salmon with it.

5. Arrange salmon with hollandaise and asparagus.

做法:

1. 汁: 將蒜頭切碎,。洗淨青檸,將果皮切碎然後榨汁,與蜜糖豉油一起煮沸,備用

2. 日式荷蘭醬:把180牛油慢火加熱融化。將蛋黃,乳酪,米醋,芥末醬和適量鹽放入碗中,用打蛋器攪至均匀有點黏稠。然後將煮溶的牛油慢慢倒入並充分攪匀。加鹽和胡椒粉調味,放在熱水上保溫備用並。

3. 蘆筍近根部的1/3去皮。在鍋中加熱一茶匙牛油,將蘆筍放進並倒入50毫升水,加鹽和胡椒粉調味,蓋上鍋蓋並煮沸,備用。

4. 三文魚連皮的一面先落鑊,用少許油煎約4分鐘。反轉煎另一面 2分鐘。然後再反轉,將醃汁倒在上面。三文魚先上碟,然後將醃煮沸濃縮,塗在三文魚上。

5. 擺盤:三文魚伴以蘆筍及荷蘭醬。

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