Recipes / 20 November 2017, 6:50pm / Supplied Content
4 x 200g portions of Norwegian Salmon
2 onions, roughly chopped
1 bunch asparagus
1 packet long stem broccoli
Additional butter for frying
2 cups brown rice puffs (can be found at the health section in most supermarkets)
Salt and pepper for seasoning
1 cup béarnaise sauce
1 packet micro herbs (can be found in the fridge section in most supermarkets)
½ cup almond flakes
Cook the onions and butter over low heat till very soft and translucent. Place in a blender and blend till smooth. Season with salt and pepper.
Put some water in a pot and wait till water is boiling. Add the asparagus and broccoli. Cook for 5 min and remove from the water. Immediately place the vegetables in an ice bath to cool down and stop cooking.
Place a pan on the stove on high heat, wait until the pan is smoking, season the salmon and place and place a nob of butter in the pan and immediately place the salmon meat side into the pan, fry for 6 minutes. Turn the fish around and fry for another 6 minutes on the skin side.
Take the pan of the heat
Place a clean pan on the heat with a nob of butter and fry the broccoli and asparagus for 5 minutes, season
Smear the onion on the plate
Place the broccoli and asparagus
Place the salmon on top and pour a spoonful of the béarnaise sauce over the side of the fish
Sprinkle with the almonds
Sprinkle the rice puffs on the side of the fish
Garnish with micro herbs
Serve immediately and enjoy!
For the béarnaise
1 tablespoon plus 1 cup unsalted butter, cut into 1/2" cubes
3 tablespoons minced shallots
salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon
Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Pureģe mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.