Poached Salmon with Chervil Hollandaise

Ingredients

• 8 stalks asparagus
• 85 grams butter (6 tablespoons)
• 3 egg yolks (pasteurized)
• 2 tablespoons boiling water
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1 tablespoon chopped chervil
• 1 cup dry white wine
• 2 cups vegetable stock
• 2 teaspoons salt
• 620 grams salmon fillets (4 small fillets)

Instructions

1. 1
   Peel the bottom part of the asparagus and then trim the cut end. Cut the stalks in half.
2. 2
   To make the hollandaise sauce, In a microwave-safe bowl, add the butter and heat in the microwave on low power until there are no longer mounds of butter,
3. 3
   Add the egg yolks to the butter and use an immersion blender to emulsify the mixture until it's all a uniform color.
4. 4
   With the blender running, slowly pour the boiling water into the egg yolk mixture.
5. 5
   Add the lemon juice and salt and blend to combine.
6. 6
   Stir in the chervil by hand and keep the hollandaise sauce warm in a double boiler set over warm water. Don't heat the hollandaise or it will cook and get lumpy. If this happens, you might be able to save it by whisking in a bit of water.
7. 7
   In a pan that's just big enough to hold the salmon and asparagus in a single layer, bring the white wine to a full boil and continue to boil until it no longer smells like alcohol. Add the vegetable stock and salt and bring to a boil. Make sure there enough liquid in the pan to cover the salmon, if there is not, add more stock or water and return to a boil.
8. 8
   Add the salmon fillets and asparagus, return to a boil, and then cover the pan and turn off the heat. The salmon is done when it flakes easily (about 7-10 minutes). Transfer the salmon and asparagus to a plate lined with several sheets of paper towels to remove any excess water.
9. 9
   Plate the asparagus and salmon and drizzle with the warm hollandaise sauce. Garnish with chervil.