I work in ...

Continue

Your content is being adapted
based on your type of business.

+

Toast

  • Brioche Slices 10 pc
  • Clarified Butter 80 g

Salmon

  • Salmon Fillet 800 g

Vegetables

  • Green Asparagus, peeled and blanched 150 g
  • Spinach, washed 400 g
  • Dill 6 g
  • Sorrel 6 g

Eggs

  • Eggs 10 pc
  • Water 2000 g
  • Vinegar 20 g

Hollandaise Sauce

Before Serving

  • Dill 6 g
  • Sorrel 6 g
  1. Toast

    • Pre heat oven to 160 degree Celsius.
    • Brush clarified butter onto the brioche.
    • Bake the brioche for 8 mins or till golden brown.
  2. Salmon

    • Slice the salmon in 10 (or as needed, depending on the number of portions) portions.
    • Grill on both sides.
    • Season with sea salt.
  3. Vegetables

    • Clean and boil the asparagus.
    • Stir fry the spinach.
  4. Eggs

    • Poach the eggs in water with vinegar.

  5. Hollandaise Sauce

    • Heat the Hollandaise and put in a siphon.

  6. Before Serving

    • Place the toast in the center of the plate.
    • Season the asparagus and the spinach and put them on the toast.
    • Add the grilled salmon on the asparagus.
    • Add the warm poached egg.
    • Finish with the Hollandaise sauce from the siphon.
    • Garnish with dill and wood sorrel.
    • Cut the egg so the yolk runs out.
+