2 Tesco salmon fillets with sweet chilli
500g asparagus, bottoms snapped off
4tbsp extra virgin olive oil
1tbsp unsalted butter
1 fresh hollandaise sauce ( optional)
2 lemons, cut into wedges
First bring a deep frying pan of water to the boil for the eggs. Meanwhile put the asparagus onto a plate and drizzle with 2 tbsp of oil, season with salt and pepper. Bring a nonstick frying pan up to a high heat, constantly moving for 2 minutes, you still want a bite to them, remove them back onto the plate setting aside. Using the same frying pan add the remaining oil and butter along with some salt and pepper, heat to medium, keep this moving to gently wilt and be coated in the oil and butter, once done turn the heat off.
Now your ready to poach the eggs, turn the water down to a low simmer and give it a swirl with a spoon, then gently crack the egg as close to the water as you can and let the swirl settle the egg whites into place, you can repeat all four like this or if you don’t feel confident do one at a time. The eggs should only take 3 minutes, once cooked scoop out with a large slotted spoon, place the eggs onto some kitchen roll to soak up the excess water whilst you get your plates ready. Place the smoked salmon on plate, top with lemon add asparagus and poached egg.
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On photo: WL-991011 ROLLED RIM BREAD PLATE 6 | 15 CM
Recipe by: wilmax&tesco.com