There’s a quiet kind of beauty in a dish like this — something that speaks more through balance than complexity. The salmon, seared just long enough for the skin to crisp and the flesh to flake gently beneath the fork, rests over a soft layer of hollandaise that brings richness without heaviness. Around it, a purée of peas and spinach gives a fresh, vibrant contrast — that touch of green that feels alive on the plate.
I’ve always loved how textures can tell a story: the light crunch of asparagus, the creaminess of the purée, the buttery silk of the sauce. And then there are the Pommes Dauphine — those delicate French potato puffs, crisp outside and impossibly soft within — a classic element that brings warmth and comfort to an otherwise elegant dish.
This plate is a reflection of the kind of cooking I enjoy most: clean, focused, and full of intention. Every element supports the other, every color has meaning, and the result feels both comforting and refined. It’s not a dish you rush — it’s one you compose, slowly, with care, the way all good things in life are made.
Ingredients (Serves 2)
For the Salmon
- 2 salmon fillets (around 160–180g each, skin on)
- Sea salt and cracked black pepper
- 1 tbsp olive oil
- 1 small knob of butter
Pea & Spinach Purée
- 150g frozen peas
- 1 handful baby spinach leaves
- 1 tbsp butter
- 1 tbsp crème fraîche or Greek yogurt
- Salt and pepper to taste
- A squeeze of lemon juice
Hollandaise Sauce
- 2 egg yolks
- 100g unsalted butter, melted and warm
- 1 tsp white wine vinegar or lemon juice
- A pinch of salt
- Optional: a touch of Dijon mustard
Pommes Dauphine
- 250g mashed potatoes (smooth and dry)
- 50ml water
- 30g butter
- 40g plain flour
- 2 eggs
- Salt and nutmeg to taste
- Oil for frying
Asparagus
- 6–8 asparagus spears
- Olive oil, salt, and pepper
- A little lemon zest
Method
1. Make the Pommes Dauphine
- In a small pan, bring water and butter to a boil. Add flour and stir until it forms a smooth dough (like choux pastry).
- Remove from heat and beat in eggs one by one until smooth and glossy.
- Mix in the mashed potato, season with salt and a pinch of nutmeg.
- Shape small quenelles or spoonfuls and fry in hot oil (170°C) until puffed and golden. Keep warm.
2. Prepare the Pea & Spinach Purée
- Boil peas until tender, add spinach for the last 30 seconds, then drain.
- Blend with butter, crème fraîche, seasoning, and lemon juice until smooth. Keep warm or reheat gently before serving.
3. Make the Hollandaise Sauce
- Whisk egg yolks and vinegar in a heatproof bowl over simmering water until thickened.
- Slowly drizzle in warm melted butter while whisking until creamy.
- Add lemon juice and seasoning to taste. Keep warm (or use a thermos if you like to prep early).
4. Cook the Salmon
- Season the fillets with salt and pepper.
- Heat olive oil in a pan over medium-high heat, and place salmon skin-side down. Cook for 3–4 minutes until skin is crisp.
- Flip, add butter, and cook for another 1–2 minutes, basting the top. Rest briefly before plating.
5. Grill the Asparagus
- Drizzle with olive oil, season, and grill or pan-fry for 3–4 minutes until tender but still bright.
6. To Serve
Spoon a layer of hollandaise onto the plate. Add a generous scoop of pea and spinach purée beside it. Place the salmon on top of the sauce, arrange the asparagus elegantly, and finish with the Pommes Dauphine for that refined texture contrast.
Nutritional Information (per serving)
- Calories: ~680 kcal
- Protein: 45g
- Carbohydrates: 26g
- Fat: 45g
- Fiber: 5g
- Sugar: 4g
Chef’s Note
When I plate dishes like this, I always think about balance — how a silky sauce can meet a crisp skin, how color can tell a story. This salmon dish is a little reminder that fine dining isn’t about excess; it’s about respect for ingredients and harmony on the plate. Serve it with care, and it becomes more than a meal — it’s a small moment of calm, crafted by your own hands.