Losos i šparoge pečeni u tavi s poširanim jajima i hollandaise umakom od limuna i kopra
A vibrant and elegant breakfast featuring perfectly poached eggs atop pan-seared salmon and tender asparagus, drizzled with a light and zesty lemon-dill hollandaise. The dish offers a delightful contrast of textures and temperatures, from the flaky salmon to the creamy egg yolk.
Makronutrijenti po porciji
Procijenjeni kalorijski doprinos proteina, ugljikohidrata i masti.
Sastojci
Filet lososa, s kožom100g · Center cut, sustainably sourced
Šparoge100g · Trimmed
Velika jaja2 · Slobodan uzgoj
Sok od limuna1 žlica
Svježi kopar, sjeckani1 žlica
Maslinovo ulje1 žlica
Salt and freshly ground black pepperpo ukusu
Metoda
- 1
Preheat oven to 180°C (350°F).
- 2
Season salmon with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon skin-side down for 3-4 minutes until crispy. Flip and transfer skillet to the oven for 3-5 minutes, or until cooked to your liking.
- 3
While salmon cooks, blanch asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.
- 4
Poach eggs: Bring a pot of water to a gentle simmer. Crack eggs into individual ramekins. Gently swirl the water and slide the eggs in. Cook for 3-4 minutes until whites are set and yolks are still runny.
- 5
Make hollandaise: Whisk lemon juice and dill. Season with salt and pepper.
- 6
Assemble: Place asparagus on a plate. Top with salmon. Carefully place poached eggs on top. Drizzle with lemon-dill hollandaise. Serve immediately.
Prehrambene vrijednosti po porciji
Nutritivne vrijednosti na 100 g
Referentne vrijednosti za glavne sastojke korištene u ovom receptu.
| Sastojak | kcal | Protein | Ugljikohidrati | Masti |
|---|---|---|---|---|
| Filet lososa | 208 | 20 g | 0 g | 13 g |
| Šparoge | 20 | 2 g | 4 g | 0 g |
| Jaje | 143 | 12 g | 1 g | 10 g |
| Maslinovo ulje | 884 | 0 g | 0 g | 100 g |
