Keeping it simple, Graham Campbell serves salmon with asparagus spears and crispy onion rings in this salmon with hollandaise recipe. Salmon is an oily fish, making it perfect for steam cooking - which allows you to heighten the delicate flavour of the fish without using excess oil or butter.
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To start the dish, make the hollandaise sauce. Place the white wine, shallot and white wine vinegar in a pan and reduce by half. Leave to cool and infuse for 1 hour, then pass through a fine strainer
100g of white wine
1 shallot, thinly sliced
100g of white wine vinegar
Place the egg yolk in a metal mixing bowl, set over a double boiler and whisk, slowly adding the reduction and slowly bringing the mix up to ribbon stage
1 egg yolk
Once it reaches this stage, slowly whisk in the melted butter - do not overheat the sauce or it will split. Once all of the butter has been added, add the red onion and season to taste with salt. Keep the sauce at blood temperature until ready to serve
250g of butter, melted
1 red onion, finely diced
To prepare the onion rings, cut the onion into thin slices and carefully separate into rings. Submerge the rings in milk for 10 minutes, then shake off any excess liquid and coat well in some seasoned flour. Set aside
1 onion, peeled
Pre-heat a deep fat fryer or a saucepan with vegetable oil to 180˚C
If using a Miele steam oven, place the salmon fillets on a perforated container and steam at 90˚C for 4 minutes
4 salmon fillets, 180g each, wild
When the cooking time has elapsed, place the asparagus on another perforated container and steam alongside the salmon for a further 2 minutes at 90˚C
16 asparagus spears
In the meantime, deep fry the onion rings until gden and crispy. Remove from the oil and drain on absorbent kitchen towel, season and keep warm
Divide the asparagus spears between plates and place the salmon next to the asparagus. Spoon some hollandaise over the fish and asparagus, sprinkle with some chopped chives if desired, and serve with the crispy onion rings
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