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Recipes
Recipes
CHILLI SALMON AND ASPARAGUS SERVED WITH A LEMON HOLLANDAISE
Serves: 4
Preparation time: 10 minutes plus marinating
Cooking time: 10 minutes
Chilli Salmon:
4 salmon fillets, each about 150 g (6 oz)
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) dried chilli flakes
Zest of 1 lemon
5 ml (1 tsp) freshly ground black pepper
5 ml (1 tsp) sea salt
200g (8 oz) fine fresh asparagus tips
Wash the salmon and pat dry with kitchen towel, then brush with the olive oil.
Mix together the chilli flakes, lemon zest, black pepper, and sea salt and coat the flesh side of the salmon fillets. If
possible set aside to marinade for 1 hour.
To make the Hollandaise sauce put the lemon juice, white wine, bay leaf and peppercorns in a small pan and boil until
the liquid has reduced to 15 ml (1 tbsp). Strain into a small heat proof bowl and discard the bay leaf and peppercorns.
Place the bowl over a pan of hot water and whisk in the egg yolks, continue whisking until pale and frothy.
Slowly add the melted butter, whisking continuously until thick. Stir in the tarragon. Turn off the heat and keep
warm. (Add a little hot water if the sauce is too thick).
Meanwhile, heat the Chef Top on a medium heat for 5 minutes and then turn to low setting.
Place the salmon skin side down in the centre of the Chef Top and place the asparagus each side. Cook for 3 minutes,
turn and cook for a further 2-3 minutes.
Remove the salmon from the Chef Top and allow to rest.
Serve garnished with tarragon and asparagus, accompanied by the Lemon Hollandaise.
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Lemon Hollandaise:
30 ml (2 tbsp) lemon juice
45 ml (3 tbsp) dry white wine
1 bay leaf
6 black peppercorns
15 ml (1 tbsp) cold water
3 large egg yolks
150 g (6oz) unsalted butter, melted
15 ml (1 tbsp) chopped fresh tarragon
CHEF TOP OR
FLAT GRIDDLE
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