Chic Salmon Benedict (Brunch)

 

2 servings

• 8 asparagus
• 15 ml butter, melted
• 30 ml fresh dill, finely chopped
• 30 ml chives, finely chopped
• Salt and pepper
• 4 eggs
• 2 English muffins
• 8 slices of smoked salmon
• 1 Hollandaise sauce, recipe below

1. Using your hands, break the asparagus to remove the tough lower third; the asparagus will naturally break in the right place, then cut the asparagus in half.
2. Blanch the asparagus for 2 to 3 minutes in boiling water; let cool and set aside.
3. Cut 15cm/6in squares of plastic wrap; brush the center of the wrap with a little melted butter.
4. Sprinkle the buttered surface with dill and chopped chives; season.
5. Carefully place a square of plastic wrap in a small bowl and gently press the center of the wrap into the container; crack an egg into the plastic wrap, then bring the edges together to form a small, compact bundle.
6. Tie the bundle tightly with a little string and repeat with all the squares of plastic wrap: set aside.
7. Bring a pan of water to the boil, immerse the egg bundles in the boiling water and simmer for 3 minutes 30 seconds; drain and let stand 1 minute.
8. Cut the asparagus in half and reheat quickly in the microwave; open and toast English muffins.
9. Top each muffin half with asparagus and smoked salmon; cut the string from each bundle and carefully invert the egg onto the smoked salmon.
10. Top with Hollandaise sauce and serve two eggs Benedict per person.

Hollandaise sauce

                Hollandaise sauce is a hot emulsified sauce. The classic recipe for this sauce recommends a reduction of 5 ml of mignonette and 100 ml of vinegar, until you obtain approximately 30 ml of liquid. We pass this liquid through cheesecloth and add it to the egg yolks at the start of the preparation.

                Furthermore, you should know that a hollandaise sauce can turn bad for the following reasons:

*The butter is too hot.

*The egg yolks are not sufficiently creamy.

*The butter is incorporated too quickly.

*The sauce is kept at too high a temperature.

Hollandaise sauce

-6 to 8 egg yolks

-450 gr butter

-45 ml of cold water (or vinegar reduction)

-Juice of ½ lemon

-Cayenne

Melt the butter, preferably in a bain-marie.

Clarify the butter by first removing the foam that forms on the surface, then separating it from the whey.

Vigorously whisk the yolks to which the water has been added, in a bain-marie.

During this operation, the yolks will rise while taking on a creamy texture, but be careful not to overcook them, as you must avoid coagulation.

As soon as the yolks are soft, remove them from the heat source and add the butter, first drop by drop, then in a thin stream and gradually increasing the flow.

At the end, add the lemon juice and cayenne.

Pass through a sieve and keep warm, avoiding excessive heat, which could cause the sauce to turn.

Drifts.

*Maltese sauce: Hollandaise sauce + Orange juice and zest.

*Mustard sauce: Hollandaise sauce + Mustard.

*Chantilly Sauce: Hollandaise sauce + Whipped cream.

BON APPÉTIT