Crispy-Skin King Salmon With Roasted Asparagus, Fingerling Potatoes, And Hollandaise Sauce
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Potatoes (fingerling)1 tbsp
Olive Oil1 bunch
Asparagus (trimmed)1 cup
White Wine Vinegar2 tsps
Peppercorns (whole)3 large
Egg Yolk1 cup
Clarified Butter2 large
Baking (sheets)Directions:
1
Roast the potatoes: Preheat the oven to 400°F
2
On a large baking sheet, toss together the potatoes, oil, salt, and pepper
3
Roast in the oven until tender
4
Remove from the oven and let cool
5
Once the potatoes are cool enough to handle, cut them into thin slices
6
Preheat the oven to 400°F
7
On a large baking sheet, toss together the potatoes, oil, salt, and pepper
8
Roast in the oven until tender
9
Remove from the oven and let cool
10
Once the potatoes are cool enough to handle, cut them into thin slices
11
Meanwhile, roast the asparagus: On a large baking sheet, toss together the asparagus, oil, salt, and pepper
12
Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes
13
Leave the oven on
14
On a large baking sheet, toss together the asparagus, oil, salt, and pepper
15
Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes
16
Leave the oven on
17
Make the hollandaise: In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer
18
Continue simmering until reduced to about 1 tablespoon
19
Strain the vinegar through a fine-mesh sieve
20
Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water)
21
Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color
22
Add the clarified butter in a slow steady stream, whisking constantly
23
Remove the hollandaise sauce from the heat and cover to keep warm
24
In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer
25
Continue simmering until reduced to about 1 tablespoon
26
Strain the vinegar through a fine-mesh sieve
27
Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water)
28
Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color
29
Add the clarified butter in a slow steady stream, whisking constantly
30
Remove the hollandaise sauce from the heat and cover to keep warm
31
Cook the salmon: Season both sides of the salmon fillets with salt and pepper
32
In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking
33
Add the salmon, skin side down, and sear until golden brown
34
Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down
35
Transfer the salmon to the oven to finish cooking for about 5 minutes
36
Squeeze the lemon juice over the salmon
37
Season both sides of the salmon fillets with salt and pepper
38
In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking
39
Add the salmon, skin side down, and sear until golden brown
40
Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down
41
Transfer the salmon to the oven to finish cooking for about 5 minutes
42
Squeeze the lemon juice over the salmon
43
To serve: Place a salmon fillet in the center of each of 4 plates
44
Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise
45
Place a salmon fillet in the center of each of 4 plates
46
Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise