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Steamed Salmon and Asparagus, Hollandaise

Hollandaise is very easy to make with your Thermomix. The reduction will keep in the fridge and is enough for about 5 recipes of hollandaise.


5 shallots, peeled and halved

250 g white wine

250 g white wine vinegar

10 g peppercorns

  1. Place a heavy bottomed saucepan on top of the TM lid and add all the reduction ingredients to it, using the built-in TM weighing scales.
  2. Reduce on the hob until half the original quantity remains. Strain, cool, keep in the fridge in a sterilised jar covered with a sterilised lid.


3 egg yolks

1 whole egg

20 to 70 g hollandaise reduction depending on taste(recipe above)

250 g butter, diced

20 to 30 g freshly squeezed lemon juice depending on taste

several grinds of pepper

3 generous pinches of fine sea salt

  1. Melt the butter 10 minutes/37C/Speed 3 until completely melted or melt gently in a pan on the hob until no warmer than body heat. Pour out and set aside (or leave in your first TM bowl and use your second TM bowl for the egg mixture).
  2. Insert Butterfly Whisk into clean TM bowl. Whisk eggs, reduction and lemon juice 12 minutes/70C/Speed 2 until a sabayon or thick sauce forms. Dont worry if it curdles as adding the melted butter will re-emulsify it perfectly.
  3. Set to Speed 2 and slowly pour in the melted butter, whisking until it is fully incorporated. Adjust acidity and season to taste then serve immediately or store in a covered bowl in the fridge to prevent a skin from forming. You can also keep it at serving temperature 60 minutes/60C/Speed 2 to 3. Reset again when the timer sings if a longer holding time is required.

Steamed Salmon and Asparagus

7 or 8 spears of good English(!) asparagus per person (optional with stems peeled)

1 x 120 g fillet of salmon per person, about 1 cm thick

Maldon sea salt, pepper and freshly squeezed lemon juice to season

  1. Put 1 litre of water into the TM bowl and set 60 minutes/Varoma Temperature/Speed 1.
  2. When at full steam and your order comes in, place salmon and asparagus into Varoma steaming tray season with the salt and pepper from a height. Place Varoma on the TM and steam for 4 minutes/Varoma Temperature/Speed 1. The salmon should be just firm to the touch when cooked. Squeeze lemon juice over salmon and asparagus.
  3. Serve salmon and asparagus with warm hollandaise.

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