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Toast

  • Brioche or White Bread (slices) 10 pc
  • Clarified Butter 80 g

Salmon

  • Fresh Salmon Fillet 800 g

Vegetables

  • Asparagus, green 20 pc
  • Fresh Spinach 400 g

Eggs

  • Fresh Eggs 10 pc
  • Vinegar

Hollandaise Sauce

Plating

  • Dill
  • Wood Sorrel or Any Other Type of Fresh Herb
  1. Toast

    • Bake the bread in clarified butter until it’s golden.

  2. Salmon

    • Slice the salmon into 10 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 sauce and put in a siphon.

  6. Plating

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