in Germany

Meissen asparagus – salmon fricassee

updated

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Ingredients for 2 servings:

  • 300 g asparagus, white and green, fresh
  • 300 g salmon fillet(s), without skin
  • 2 shallots
  • 50 g flour
  • 4 tbsp cream
  • 120 g rice (long grain rice)
  • 40 g butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the asparagus and cook in lightly salted water until al dente. Make a light roux with half the butter and the flour, add the asparagus stock, and stir until smooth. The resulting light sauce should have a slightly thicker consistency. Cut the cooked asparagus and raw salmon into equal-sized cubes or pieces. Finely dice the shallots or onions and sauté in the remaining butter, without browning, until gradually translucent. Now add the asparagus and salmon to the onion butter and toss to coat. Lightly season with salt and pepper. Top with the light asparagus sauce and bring to a boil. Stir in the cream and season again to taste. Serve with rice or with mashed potatoes and fresh dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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