Baked Salmon with Hollandaise sauce


16 stalksasparagus, peeled
1potato, thinly sliced
4 pieces200g skinless salmon fillet salt and pepper
4Cooking for Fun bay leaves
1 tbsdried thyme
1lemon, sliced
¼ cupCooking for Fun extra virgin olive oil
½ cupfish stock
4 piecesof large baking paper
1 packageof Gravox Hollandaise Sauce


  1. Blanch asparagus and potato slices in boiling
    salted water for only 1 minute and put directly
    into iced water.
  2. On baking paper, bed some blanched potato
    slices and 4 stalks of asparagus on each paper,
    place salmon fillet on top and season with salt
    and pepper. Place bay leaf, thyme, and a lemon
    slice, drizzle with 1 tablespoon of olive oil and
    2 tablespoon of fish stock and enclose well in to
    half moon shape.
  3. Bake the salmons in preheated oven at 180 ํC
    for 10 minutes.
  4. Meanwhile heat Gravox Hollandaise sauce by
    follow instruction behind the package.
  5. Serve immediately in baking paper with
    Hollandaise sauce aside.Cut steak into 1.5 inches chunks and marinate with soy sauce, honey and sherry in
    plastic bag for overnight.