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asparagus with cold-smoked salmon, Roseval potatoes and hollandaise sauce

Sous-vide asparagus with cold-smoked salmon, creamy egg yolk cream and airy hollandaise sauce, served with Roseval potatoes.Tender sous-vide asparagus with cold-smoked salmon, creamy egg yolk cream and airy hollandaise sauce from the siphon. Served with grilled Roseval potatoes and butterhead lettuce.

Ingredients

Parsley oil
Roseval potatoes
Olive oil
Pasteurized egg yolk
Cold-smoked salmon
Hollandaise sauce
Butterhead lettuce
Asparagus

Preparation

  1. Cook the asparagus sous-vide at 85°C for 40 minutes.
  2. Cook the pasteurized egg yolks in a vacuum bag sous-vide at 70°C for 12 minutes until a creamy custard forms. Rinse well with cold water.
  3. Pick the leaves from the butterhead lettuce and briefly stir-fry in a little olive oil. Season with salt and pepper.
  4. Boil the Roseval potatoes for about 5 minutes in salted water.
  5. Brush them with olive oil and grill for 4–5 minutes at 200°C on the barbecue, depending on thickness.
  6. Put the Hollandaise sauce in the siphon and heat to a maximum of 60°C in a water bath or bain-marie.
  7. Pipe the egg yolk cream over the asparagus using a squeeze bottle.
  8. Place the asparagus on the plate with the salmon.
  9. Arrange the potatoes and briefly stir-fried lettuce alongside.
  10. Serve with the airy Hollandaise sauce. Drizzle parsley oil loosely over the sauce.