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easy &quick

White Asparagus with Smoked Salmon, Fennel and Sauce Hollandaise

QimiQ Benefits

  • Gluten free
  • Smooth and creamy consistency in seconds
  • Quick and easy preparation

Minutes

25

Difficulty

easy

White Asparagus with Smoked Salmon, Fennel and Sauce Hollandaise
White Asparagus with Smoked Salmon, Fennel and Sauce Hollandaise

Ingredients

For 10 portions

  • For the asparagus

  • 160g

    Fennel, cooked

  • 360g

    White asparagus, peeled, blanched

  • 250g

    Cherry tomatoes

  • 120g

    Butter

  • 10g

    Sugar

  • Salt and pepper

  • For the hollandaise sauce

  • 150g

    QimiQ Sauce Base

  • 6

    Egg yolk(s)

  • 70ml

    White wine reduction/stock

  • 400g

    Clarified butter

  • 1

    Lemon(s), juice and finely grated zest

  • Salt and pepper

  • To garnish

  • 5

    English muffins

  • 10

    Egg(s), poached

  • 500g

    Smoked salmon

  • Cress

Preparation

  1. For the asparagus: sauté the fennel, asparagus and cherry tomatoes in the butter and season to taste with the sugar, salt and pepper.
  2. For the hollandaise sauce: bring the white wine to a boil and allow to reduce by half.
  3. Using an immersion blender, blend the QimiQ Sauce Base with the egg yolks until smooth. Slowly add the clarified butter whilst stirring continuously.
  4. Add the white wine reduction and lemon juice and mix well. Season to taste with the salt and pepper.
  5. Pour into a iSi Gourmet Whip, screw in one charger and shake well.
  6. Toast the English muffins and halve. Top each muffin half with one poached egg, salmon slices and hollandaise sauce.
  7. Garnish with the cress and serve.
Some doughy looking food

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