Summary

Ingredients

• 800 g asparaus, white
• water
• a bit salt
• some sugar
• 4 salmon slices with skin
• 1 tablespoon olive oil
• 1 tablespoon butter
• a bit salt
• some chilli, ground
• 2 tablespoon water
• 1 tablespoon rice vinegar
• a bit salt
• 1 shallot (s)
• 4 grains pepper
• 2 egg yolks
• 1 tablespoon water
• 100 g butter, liquid
• some water
• 5 tablespoon orange juice
• some lime juice
• 150 g pasta
• water
• salt

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Instructions

1. Clean and peel the asparagus. Cook in salted and sweetened water until al dente.
2. Clean the salmon and fry only on the skin! First in the oil, then add the butter and pour hot butter over the meat side over and over again - season with salt and chilli.
3. Cook a reduction from water, rice vinegar, salt, finely diced shallots and mashed pepper - reduce to about half and allow to cool.
4. Beat the reduction, egg yolks and water on the water bath, alternately add the melted butter and some cold water. Finally add the orange juice and the lime juice and keep beating.
5. Cook the pasta in the salted water until al dente.
6. Serving:
7. Place the asparagus on preheated plates. Put in the pasta. Prepare the salmon slices, season and finally nap with the hollandaise.