Ingredients for Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce

• 450g fingerling potatoes

• 5 tablespoons olive oil

• Sale kosher e pepe nero macinato fresco

• 1 bunch asparagus, trimmed

• 4 cucchiai di olio d'oliva

• Sale kosher e pepe nero macinato fresco

• Succo di 1/2 limone

• 240ml aceto di vino bianco

• 2 teaspoons finely chopped fresh tarragon leaves

• 2 teaspoons whole peppercorns

• 3 tuorli d'uovo grandi

• 230g clarified butter

• 4 (6- to 230g ) centre-cut salmon fillets

• Sale kosher e pepe nero macinato fresco

• 1 cucchiaio di olio d'oliva

• Juice of two lemons

• 2 large baking sheets

Preriscalda il forno a 204°C.

On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.

On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.

In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon . Strain the vinegar through a fine-mesh sieve.

Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). 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 colour. Add the clarified butter in a slow steady stream, whisking constantly. Remove the hollandaise sauce from the heat and cover to keep warm.

Season both sides of the salmon fillets with salt and pepper.

In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.

Place a salmon fillet in the centre of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.