White asparagus with grilled salmon fillet and herb sabayon

Name: white asparagus with grilled salmon fillet and herb sabayon
Total time: 30 min
Yield: 4
Ingredients: 4 salmon fillet; salt; freshly ground white pepper; 500 gram White asparagus peeled; 1 tablespoon olive oil; 3 twig basil only the sheet; 2 shallot shredded; 4 white peppercorn; 2 twig parsley only the sheet; 2 twig basil only the sheet; 3 tablespoon White wine; 3 tablespoon dry white wine; 3 egg yolk; 5 tablespoon cooled fish broth from tablet

Try these white asparagus with grilled salmon fillet and herb sabayon

Ingredients

Directions

For the sabayon, put the shallot, peppercorns, herbs, vinegar and wine in a pan and bring to a boil.
Allow to cook slowly for 5 minutes at low speed until the liquid has boiled a little.
Strain this mixture and allow to cool.
Beat the egg yolks with the fish stock in a glass or metal bowl.
Rinse the fish and pat dry.
Season with salt and pepper .
Cut off the bottom 2 cm of the peeled asparagus.
Boil the asparagus in water with salt in about 15 minutes until al dente.
Meanwhile, bring a pan with a layer of water to the boil and put the bowl with the egg mixture in here.
Turn the heat source down.
Whisk in the wine and continue to beat until the sauce becomes light and begins to bind.
Season the sabayon with salt and pepper.
Heat a tablespoon of oil in the grill pan.
Grill the fish on both sides with a nice brown and pink on the inside.
Pour the asparagus and divide them over 4 plates.
Place the salmon and spoon over a spoonful of sabayon.
Tear the basil leaves over it.