Seared Salmon
(Serves 4)
 
4 x 200g portions of Norwegian Salmon
2 onions, roughly chopped
50g butter
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

Method:
  • 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
 Plating:
  • 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
Preparation
  • 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.