John Myers
Salmon Fillet with Asparagus Heads
The perfect salmon fillet with asparagus heads recipe with a picture and simple step-by-step instructions.
- 400 g Salmon fillet
- 300 g Asparagus heads
- 2 Tl Crab paste
- 5 cl Whiskey
- 1 Tl Garlic sauce
- 0,5 a cup Cream 30% fat
- 100 ml White wine
- Some asparagus water
- 0,5 Tl Lemon juice
- 1 Stengel Zitronenthymian
- A little sAlt And pepper
- Coarse sea salt tomato / chilli
- 2 El Cream cheese double cream setting
- Remove the skin from the salmon fillet and cut into pieces
- Do not fully cook the peeled asparagus heads in a little water
- Stir in garlic butter, cream, white wine, crab paste, salt and pepper
- Add the salmon fillet, do not let it boil anymore, add the cream and cream cheese and stir until smooth, season with lemon, add the plucked lemon thyme leaves to the sauce
- I served it with boiled potatoes – rice also goes very well – and sprinkled the salmon with coarse tomatoes / chilli salt.
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