BITES
Salmon Tataki with Green Asparagus
&Hollandaise Sauce
At Family & Life, we
believe that cooking can,
and should be, a family
affair! This month, we
present a popular marine
animal – salmon – given
the fine dining treatment.
SERVES: 4 people (starter size)
DEGREE OF DIFFICULTY: If you can use
a frying pan and a whisk, you are golden
PREPARATION TIME: 25 minutes
TOTAL COOKING TIME: 10 minutes
Salmon is perhaps one of the most popular items on any
restaurant menu in Singapore. Not only is it delicious, it is
also a rich source of protein and omega-3 fatty acids! You
can also choose to eat it raw or cooked, and the buttery,
fatty taste of this marine animal is very appealing to the
palates of the young and the old.
Personal fine dining chef Tim Meijers has kindly shared
his personal take on salmon, complementing it with
homemade hollandaise sauce and green asparagus. So,
if you are always wondering how you can get your young
ones to eat their greens, this recipe is a great way to do it!
INGREDIENTS
Salmon fillet..... 320 grams
Green asparagus..... 250 grams
Egg yolks..................... 4
White wine vinegar.............. 50 ml
White wine............ 150 ml
Butter........50 grams
Shoyu........... 150 ml
Pepper corn......... 2 grams
Tarragon and lemone........ 2 ounces
MATERIALS
Flat plate
Frying pan
Knife
Deep tray
Chopping board
Whisk
Peeler
Cooking pot
28
Family & Life • Mar 2014
Your children can help with the creation of the hollandaise
sauce while you busy yourself with the salmon. Trust us,
it is definitely not as difficult as it sounds, despite the
myriad of steps! And if you are not feeling particularly
adventurous about creating your own sauce, you can
always get the hollandaise from the supermarket
(although we bet it will not taste as nice as the recipe we
have here).
We hope you have fun with this recipe. Do share your
salmon creations with us on our Facebook page at
www.fb.com/familyandlifemag!
PREPARATIONS
Salmon
1. Marinate the salmon in the shoyu for 2 minutes on both sides
2. Heat up the frying pan, add a teaspoon of olive oil to the
pan, and fry the salmon on both sides for no longer than
30 seconds
3. Allow the salmon to cool down before slicing it into thin
tranches with a sharp knife
Hollandaise Sauce
1. Boil a small pot of water and place a mixing bowl in the
pot, ensuring that the bottom does not touch the water
2. While the water is coming to a boil, melt the butter on a
frying pan
3. At the same time, put the white wine, vinegar, tarragon
and pepper corn in a cooking pot and reduce this
mixture until there is about 50 ml left
4. Add 50 ml of water and egg yolks into the mixture, and
transfer this combination into the mixing bowl
5. Whisk the mixture until it resembles yoghurt (never stop
whisking as we do not want to end up with scrambled eggs!)
6. Once the texture and thickness is like yoghurt, switch
off the fire and continue whisking until it reaches room
temperature, then mix in the butter while whisking
Green Asparagus
1. Peel the green asparagus using the peeler
2. Cook them in boiling water with a touch of salt
3. After they are cooked, transfer the asparagus to ice water
to create a little bite