Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce

Ingredients

• 1 bunch asparagus trimmed
• 2 large sheets baking mix 
• 1 cup ghee 
• 3 large egg yolk 
• 1 pound fingerling potatoes 
• 2 teaspoons tarragon fresh finely chopped
• 4  juice of lemon 
• 4 servings pepper black freshly ground
• 1 tablespoon olive oil 
• 24 ounce salmon fillet 
• 1 cup citrus champagne vinegar 
• 2 teaspoons peppercorns whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• sieve

Directions

1. Preheat the oven to 400°F.
2. On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender.
3. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.
4. On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.
5. In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.
6. Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water).
7. Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color.
8. Add the clarified butter in a slow steady stream, whisking constantly.
9. Remove the hollandaise sauce from the heat and cover to keep warm.
10. Season both sides of the salmon fillets with salt and pepper.
11. In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking.
12. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down.
13. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.
14. Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.
15. From Master
16. Chef, (C) © 2013 FOX