Salmon burger with steamed asparagus

For the burger:

600 g salmon without skin

1 egg white (save the yolk for the hollandaise sauce)

1 rusk

2 tbsp fish rub


asparagus:

1 kg peeled asparagus (do not throw away the peel, you can use it to make delicious asparagus soup)

300 ml white wine

700 ml water

3 sprigs thyme

1 large sprig of rosemary

Pepper and salt

sugar


Hollandaise sauce:

2 egg yolks (1 left over from the salmon burgers)

125 g salted butter

2 tbsp white wine vinegar

2 tbsp water

1/4 lemon


Poached egg:

1 cold egg per person

water

Small splash of vinegar

Container with cold water

If necessary, remove the skin from the salmon and cut the salmon into pieces.

Separate 1 egg and put the egg white in the food processor, reserving the yolk for the hollandaise sauce.

Place the sliced salmon in the food processor and add 2 tablespoons of fish rub. Chop the salmon until you have a kind of minced meat.

Place the minced salmon in a mixing bowl and crumble 1 rusk and add to the mixture. Divide the salmon mixture into 4 equal parts and form round burgers. Place the burgers on a plate and chill in the fridge for about 45 minutes to firm up.

Heat the barbecue and prepare a direct and indirect grill zone at around 150 degrees. Place the Dutch oven over the direct part of the grill and allow to heat up.

Heat a pan with water and a good dash of vinegar - but do not bring to the boil. Crack a cold egg into a bowl, stir with a whisk in the pot and create a swirl. Now carefully pour the egg into the water and let the egg white swirl around the yolk. Gently keep the egg in motion.

When the egg white has set, remove the poached egg from the pot into a bowl of cold water. Repeat this process with the remaining eggs.

Mix the wine and water in a container and add the thyme and rosemary.

When the grill has reached its temperature, place the matching stainless steel grid in the Dutch oven and pour the wine and water mixture into the Dutch oven. Immediately place the peeled asparagus on the grill and close the lid.

Steam the asparagus for about 10 minutes. The time depends a little on the thickness of the asparagus. When the asparagus is "al dente", remove from the Dutch oven and place in a baking dish. Season with salt, pepper and a little sugar.

Remove the Dutch oven from the grill and place the lid back over the direct part of the grill with the plancha side up. Now place 125 g butter in a pan and melt. When the butter has melted, carefully pour the clear butter into a bowl, making sure that the butter protein remains in the pan, as this can be discarded.

Place 2 tablespoons of water, 2 tablespoons of white wine vinegar, salt and pepper in a pan and put on the heat. Reduce the mixture by 1/3.

In the meantime, separate another egg and collect the yolk (you won't need the white), beat the 2 yolks (one left over from the salmon burger).

When the vinegar and water mixture has boiled down, remove from the heat and add the beaten egg yolks while stirring. Continue beating well with a whisk until threads form in the egg yolks. Now add the clarified butter drop by drop, always stirring well. The hollandaise sauce will now thicken. When all the butter has been added, season the sauce with salt and pepper, squeeze in the lemon quarters and stir well. Put the sauce away at room temperature.

Once the planca (lid of the Dutch oven) is hot, sear the salmon burgers for about 4 minutes per side. Check the core temperature with a core thermometer, it should be at least 55 degrees.

Remove the burger from the plancha and leave to rest for 5 minutes.
Place the asparagus on the hot plancha to warm up.
Serve the salmon burger with asparagus, hollandaise sauce and poached egg.


Have fun re-grilling and bon appétit!