Here’s a quintessential fish recipe: salmon. We’ve decided to add a touch of Hollandaise sauce, but you can omit this step or just make the salmon on its own.
Productos con los que prepararla
Ingredients
For the salmon and vegetables:
- 4 salmon fillets
- 1 bunch of green asparagus
- 4 carrots.
- Salt
- Pepper
- EVOO
For the Hollandaise sauce:
- 280 g butter
- egg yolks (3 units)
- 15 ml lemon juice
- Salt to taste
Instructions
For the salmon with vegetables:
- Start by removing the woody part of the asparagus, as well as peeling the carrots or, failing that, washing them well if you want to keep the skin on.
- Cut the carrots into large slices and season with salt and pepper together with the asparagus.
- Season the salmon fillets with salt and pepper and brush them with a few drops of olive oil.
- Place the vegetables in the bottom of the air fryer basket and place the salmon fillets on top, skin-side down if possible.
- Programme at 200°C for 15 minutes. When the cooking time is up, if you want your salmon to have a slightly more golden brown colour, add 5 minutes more.
For the Hollandaise sauce
- Cut the butter into chunks and add it to the mixing bowl with the blades. Melt completely at 50°C for 5 minutes at speed 1. Pour into a jar.
- Without cleaning the container or removing the blade, add the yolks, lemon juice, water, salt and black pepper. Programme the Chefbot at 70°C for 5 minutes at speed 3.
- If the butter foams up, remove the foam and discard it. When the mixture reaches 60ºC, add the melted butter little by little through the nozzle. Also discard the white sediment at the bottom.
- The sauce will emulsify and take on body. If you see that it lacks consistency, cook in increments of 1 minute at same temperature and speed.
- Serve the vegetables on a plate with the salmon and pour the Hollandaise sauce on top.