Asparagus with salmon and hollandaise sauce

Preheat the oven to 180ºC.

Cut eight fish from the puff pastry with a sharp knife. Brush with the egg yolk. Place the puff pastry fish on a sheet of baking paper. Fry them until crispy and golden brown in about 6 minutes.

Boil the asparagus in lightly salted water for about 15 minutes.

Heat 20 grams of butter in a frying pan. Fry the pieces of salmon fillet over a medium heat in about 8 minutes. Turn the fillets halfway through the baking time. Sprinkle with salt and pepper.

Melt 10 grams of butter in a saucepan and fry the chopped onion soft and glassy.

Now make the Hollandaise sauce in the same pan according to the instructions on the packaging. Stir the fried onion through the sauce.

Spread the warm asparagus and the salmon fillet over the plates. Pour the Hollandaise sauce over the asparagus and the salmon. Sprinkle with dill. Garnish the dish with puff pastry fish.