KEY POINTS:
Looking for a new way to cook salmon? This recipe for delicious crispy fish will leave you hungry for more
Serves 4
4 x 200g fillets of salmon, skin on
3 tbsp olive oil
20 asparagus, trimmed
flaky sea salt
Freshly ground black pepper
1 x recipe vanilla bearnaise
1. Heat two pans - one a fry pan and one a grill pan. Pour one tablespoon of olive oil into grill pan and two tablespoons into the frying pan.
2. When hot, put the asparagus into the grill pan and turn down to a medium heat, season and cook for 8 minutes, turning frequently.
3. Put salmon, skin side down into the fry pan and leave for 4-5 minutes until the skin becomes crispy.
4. Season, then turn over and continue cooking for 3 minutes. Serve with vanilla bearnaise poured over.
VANILLA BEARNAISE
½ cup white wine
2 tbsp white wine vinegar
1 tbsp finely chopped shallots
2 crushed peppercorns
Scraped-out grains of one vanilla pod
1 tbsp chopped French tarragon
3 egg yolks
¾ cup (190g) melted butter
1. Put all the ingredients, except the eggs and butter, in a saucepan and cook over a medium heat until reduced by half. Remove from heat.
2. With a beater or whisk, beat in the egg yolks one by one, alternating with the hot melted butter.
3. Keep beating continuously until all has been added. The sauce should be smooth and thick, and makes one and a quarter cups.
- Detours, HoS