Salmon and asparagus is a classic combination, and adding hollandaise takes it to the next level. It might seem intimidating, but home-made hollandaise is easier than you’d think and so worth the wait! Once you’ve learned how to make a hollandaise you can use it in so many other recipes, such as a classic eggs Benedict. You can serve this salmon and asparagus dish with lovely new steamed new potatoes if you fancy adding a carb to make it a more substantial meal. Tarragon adds a punchy aniseed flavour to the hollandaise, which pairs so well with the salmon and asparagus. This one-tray salmon and asparagus roast is an easy but impressive dish to serve at summer dinner parties.
- For the salmon
- 2 x 300g sides of salmon
- 2 lemons, sliced
- handful of herbs such as parsley, dill, basil
- 450g fine asparagus
- For the hollandaise
- 3 free range, large egg yolks
- 200g unsalted butter, cubed
- 2tbsp lemon juice
- 4tbsp chopped tarragon
Preheat the oven to 220C. Sandwich the salmon together with a few slices of lemon and the fresh herbs in between, then tie to secure with string. Place the stuffed salmon on a baking tray and roast for 15 minutes. Remove from the oven, spread the asparagus around the salmon and return to the oven for a further 10 minutes until cooked through and the asparagus is slightly charred.
To make the hollandaise, beat the egg yolks in a heatproof bowl over a pan of slowly simmering water. Add the cubes of butter one at a time, whisking until each one dissolves then repeating. Beat in the lemon juice and tarragon and season well.
Serve the fish with asparagus, a couple of tablespoons of hollandaise sauce each.