Tomorrow's going to Ireland! Today there is poached salmon with lettuce, green asparagus and Irish butter sauce

Tomorrow morning I'm on the green island: Ireland! For the first time, I am allowed to enter the fabled Irish grass, look at rocky cliffs, taste classic specialties and much more. And I'll take you on my five-day tour that takes me from Dublin via Cork and Kinsale to Limerick and back to Dublin!

I was invited by Kerrygold, Bord Bia and Tourism Ireland. The reason for the trip is the video shoot of some cooking videos with the famous Irish chef Shane McMahon, who will cook some classics and reinterpretations. I'm allowed to accompany the whole thing with the camera and tell you diary of it. So in the next few days, be sure to click through my social media channels Facebook, Instagram and Twitter and follow my Ireland board at Pinterest. Depending on availability and information, I also try to report daily here in the blog of the events of the day. Are you there?

To get you and me in the right mood, I've adapted Darina Allen's classic recipe for Poached Salmon with Irish Butter Sauce and turned it into a wonderful spring dish: Poached salmon with lettuce, green Asparagus and Irish butter sauce . If the name Darina Allen does not mean anything to you, she is the TV chef in Ireland, author of numerous cookbooks, and also director of the famous Ballymaloe Cookery School, which will also be a stop on our Ireland tour. And I'll tell you: The butter sauce is ready to be put in!

The butter sauce is similar to a classic hollandaise and basically consists only of egg yolk and butter. Overall, the dish is therefore rather low carb and high fat - I was the spring salad but also without any side order or bread really well enough!

Poaching is about salmon being soaked in salt water Boiling point is cooked. So that not too much taste is lost, the fish should be barely covered with water. I also add a slice of lemon to the cooking water. That ensures freshness. If you use frozen salmon fillets, they must be completely thawed. This is best done overnight in the refrigerator in a colander.

For the preparation of the butter sauce, I highly recommend using the Thermomix. Here, the temperature is kept perfect and you get a creamy, homogeneous, perfectly tempered sauce. If you do not have a Thermomix, prepare the sauce over a warm water bath. The water should never be cooked and the sauce should never be heated above 65-70 ° C, otherwise the egg yolks will stagnate or the sauce will clot.Peel the asparagus spears in the lower third and cut into pieces about 4-5 cm long. Melt 1-2 tablespoons of butter in a large pan and sauté the asparagus pieces over medium heat for about 15 minutes until lightly browned. Season with salt and pepper and keep warm if necessary.

2

Peel the onion and cut it into fine half-rings. Pluck the parsley leaves from the stems and chop. Clean the salad well and shake it dry.

3

Place the egg yolk in the Thermomix mixing pot or a metal bowl and stir until smooth with 1 t of cold water. Now set to 10 minutes/65 ° C/level 2 or stir with a whisk over a 70 ° C water bath. While stirring, stir in the bit by bit and stir in the butter. Once a piece of butter has melted, stir in the next piece. Stir in a homogenous sauce, season with salt and 1 teaspoon of lemon juice and keep warm while stirring.

4

Mix 1 liter of cold water with 1 heaped tsp of salt. Put so much salt water in a small pan or a small shallow pot that the salmon fillets just fit into each other and are covered by the water. Bring the water to a boil, add a slice of lemon and lay the salmon on it. If necessary, add some more water. With the lid open, cook for about 8-12 minutes (depending on the thickness of the salmon fillet - simply divide the salmon fillet in the middle to check) at just under 100 ° C until the salmon is cooked. Remove salmon fillets from the pan and drain.

5

Spread the salad and asparagus on four deep plates and add the onion rings. Carefully pluck the salmon into pieces and spread over it. Sprinkle the butter sauce evenly over it and sprinkle with the chopped parsley. Garnish pepper with lemon slices and serve directly.

Disclosure:
This is not a paid blog post, but rather my independent and independent announcement of the trip to which I was invited by Kerrygold, Bord Bia and Tourism Ireland. The recipe idea and implementation came from me and was not influenced.