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Weißer Spargel mit goldgelber Sauce Hollandaise und gebratenem Lachsfilet auf elegantem weißen Teller, daneben schlankes Weißweinglas halb gefüllt mit kanadischem Chardonnay, leicht beschlagen

White asparagus with hollandaise sauce, pan-seared salmon fillet, and new potatoes

The classic Mother’s Day menu at its finest—tender white asparagus with a velvety, frothy hollandaise sauce, golden-brown seared salmon fillet, and new potatoes with fresh butter. Paired with a creamy wine from Canada’s Niagara Peninsula, which complements the hollandaise and brings out the best in the asparagus.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Festive meal, Seasonal
Cuisine German, Seasonal
Servings 2 people
Calories 680 kcal

Equipment

  • 1 Großer Topf für den Spargel
  • 1 Mittlerer Topf und Schüssel für das Wasserbad (Hollandaise)
  • 1 Schneebesen
  • 1 Beschichtete Pfanne für den Lachs
  • 1 Kleiner Kochtopf für die Kartoffeln
  • 1 Sparschäler

Ingredients
  

FOR THE ASPARAGUS:

  • 800 g white asparagus peeled
  • 1 teaspoon of salt
  • 1 tablespoons of sugar
  • 1 tbsp butter
  • A few drops of lemon juice

FOR THE HOLLANDAISE SAUCE:

  • 3 Egg yolk
  • 150 g clarified butter warm
  • 2 cup dry white wine or water
  • 1 tbsp fresh lemon juice
  • Salt white pepper, a pinch of cayenne pepper

FOR THE SALMON FILLET:

  • 2 Salmon fillets approx. 180 g, skinless
  • 1 tbsp olive oil or clarified butter
  • Salt white pepper
  • A little lemon to taste

FOR THE NEW POTATOES:

  • 400 g new potatoes scrubbed (not peeled)
  • 20 g Butter
  • Fresh chives finely chopped
  • Fleur de Sel

Instructions
 

PREPARATION:

  • Peel the white asparagus and snap off the woody ends.
  • Scrub the new potatoes thoroughly; do not peel them.
  • Pat the salmon fillets dry, then season with salt and pepper.
  • Clarify the butter for the hollandaise: Melt the butter slowly, skim off the foam with a spoon, and set the clarified butter aside.

COOKING STEPS:

  • Cook the potatoes in well-salted water for about 18–20 minutes until tender, drain, and keep warm.
  • Cook the asparagus in a large pot with water, salt, sugar, butter, and lemon juice for about 12–15 minutes until al dente—it should still have a slight bite.
  • To make the hollandaise sauce, whisk the egg yolks with white wine over a hot water bath (do not let it boil) until the mixture is creamy and thick.
  • Remove the pot from the heat and gradually stir in the warm clarified butter, a little at a time, until a velvety sauce forms.
  • Season the hollandaise with lemon juice, salt, white pepper, and cayenne pepper, then keep it warm.
  • Cook the salmon fillets in a hot pan with olive oil over medium heat for about 3 minutes per side until golden brown—the salmon should still be slightly translucent on the inside.

SERVE:

  • Arrange the asparagus on preheated plates.
  • Place the salmon fillet on the side and spoon the hollandaise sauce generously over the asparagus.
  • Serve the new potatoes with butter and chives, along with a pinch of fleur de sel, in a separate small bowl.
  • Finish with fresh chervil or dill and a drop of lemon oil.
  • Take the Chardonnay out of the refrigerator just before serving—it should be slightly below room temperature, around 10–12 °C.

SIDE DISHES:

  • Fresh baguette or white bread
  • Fresh chervil or dill for garnish
  • A few drops of lemon oil to finish it off

Nutrition

Calories: 680kcalCarbohydrates: 48gProtein: 32gFat: 38g
Keyword Asparagus Wine, Chardonnay and Asparagus, Mother's Day Recipe, Salmon fillet, Sauce Hollandaise, White Asparagus Recipe, Wine from Canada
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