German Wine & Asparagus
Discover the possibility of German wine pairing with Asparagus, the seasonal gourmet!
Soy Marinated Salmon with Japanese Hollandaise and Green Asparagus
By: Angelina Vogt, 71st German Wine Queen
Suggested Wine Pairing:
Sparkling Riesling (sekt) or dry Riesling
Soy Marinated Salmon with Japanese Hollandaise and Green Asparagus
By: Angelina Vogt, 71st German Wine Queen
Suggested Wine Pairing:
Sparkling Riesling (sekt) or dry Riesling
Ingredients
- 150g/piece x 4 Salmon fillet with skin 三文魚連皮
- 500g Green asparagus 綠蘆筍
- 1 pcs Lime 青檸
- 2 cloves Garlic 蒜頭
- 4 tbsp Honey 蜜糖
- 200g Butter 牛油
- 4pcs Eggs 雞蛋
- 1 tbsp Yogurt 乳酪
- 2 tbsp Rice Vinegar 米醋
- 2 tbsp Wasabi paste 日本芥末
Cocking Instructions
Step 1
Mariinade: Finely chop garlic. Wash the lime, grate the peel and squeeze out the juice and bring to the boil together with honey and soy sauce. Set aside.
Step 2
Japanese hollandaise: Heat 180g butter. Put egg yolks, yogurt, rice vinegar, wasabi paste and a pinch of salt in a bowl and mix with a hand blender. Gradually pour the boiling butter to the mixture and blend well. Season the hollandaise with salt and pepper and keep the sauce warm in hot water bath.
Step 3
Peel 500 g of green asparagus in the lower third and cut off the ends. Melt 1 teaspoon of butter in a large pan. Put the asparagus in the pan, pour in 50 ml of water and season with salt and pepper. Cover and briefly bring to the boil.
Step 4
Fry the salmon fillets on the skin side in a little oil for about 4 minutes. Turn salmon and fry for 2 more minutes. Then turn again and pour the marinade over it. Remove the salmon from the pan and boil the marinade thickly. Brush the salmon with it.
Step 5
Arrange salmon with hollandaise and asparagus.
做法
Step 1
醃汁：將蒜頭切碎。洗淨青檸，將果皮切碎然後榨汁，與蜜糖和豉油一起煮沸，備用。
Step 2
日式荷蘭醬：把180克牛油慢火加熱融化。將蛋黃，乳酪，米醋，芥末醬和適量鹽放入碗中，用打蛋器攪至均匀有點黏稠。然後將煮溶的牛油慢慢倒入並充分攪匀。加鹽和胡椒粉調味，放在熱水上保溫備用並。
Step 3
蘆筍近根部的1/3去皮。在鍋中加熱一茶匙牛油，將蘆筍放進並倒入50毫升水，加鹽和胡椒粉調味，蓋上鍋蓋並煮沸，備用。
Step 4
三文魚連皮的一面先落鑊，用少許油煎約4分鐘。反轉煎另一面 2分鐘。然後再反轉，將醃汁倒在上面。三文魚先上碟，然後將醃汁煮沸濃縮，塗在三文魚上。
Step 5
擺盤：三文魚伴以蘆筍及荷蘭醬。
