Salmon fillet with saffron asparagus and wild garlic sauce

Ingredients for 4 servings:

• 1 kg asparagus, white
• 3 shallots
• 50 g wild garlic
• 3 tbsp butter
• 150 ml dry white wine
• 150 ml vegetable stock
• 200 g whipped cream
• Salt, pepper, sugar
• 1 can saffron, ground
• 4 salmon fillets
• ½ lemon(s), the juice and the grated peel
• 2 tbsp clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the asparagus and trim off the woody ends. Slice the stalks diagonally into pieces. Peel and finely dice the shallots. Slice the wild garlic into strips. Heat 1 tablespoon of butter in a saucepan, sauté the shallots until translucent, deglaze with 75 ml of wine and 150 ml of stock, and simmer uncovered for 10 minutes. Then add the cream and wild garlic and simmer for another 2 minutes. Then puree the sauce. This works best in a blender. Season the sauce with salt and pepper. Meanwhile, heat the remaining butter in a deep pan, sauté the asparagus, season with salt and sugar, and pour in the remaining wine. Cover and sauté the asparagus over low heat for about 10 minutes, finally adding the saffron to the asparagus. Meanwhile, season the salmon with lemon juice, salt, and pepper. Fry in clarified butter over medium heat for about 3-4 minutes on each side. Serve with the asparagus and wild garlic sauce. Serve with tagliatelle, rice, or boiled potatoes.