Saturday, December 05, 2015

Salmon and Asparagus with Hollandaise

Sunday 29 November
We've piled up a number of egg yolks, so we were forced - forced, I tell you - to make Hollandaise. 

What to put under it?  Not a problem.  Roasted purple asparagus, and a couple of salmon steaks we found while rearranging the freezer to make room for all that veal stock.

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