Alberto's salmon fillet with curry

Ingredients for 4 servings:

• 600 g salmon fillet(s)
• 200 ml white wine
• 200 ml broth
• 60 g onion(s)
• 4 cloves garlic
• butter
• 2 tsp curry powder
• 200 g cream
• 20 stalk(s) green asparagus (out of season as frozen goods)
• 1 bay leaf, fresh
• some lemon zest
• 1 tsp lemon peel
• 1 piece(s) fresh ginger (optional)
• some chives
• salt and pepper
• n. B. Lemon slice(s), very thin

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Poach the salmon fillet in white wine and stock with the bay leaf for 2-3 minutes. Remove from the stock and keep warm in aluminum foil. Reserve the stock. Finely chop the onions and fry 2 unpeeled garlic cloves in the butter (do not let them brown). Add the curry powder and stir well. Fry briefly. Deglaze with the white wine and stock. Add the lemon zest and ginger and let it reduce vigorously for about 10-15 minutes. Strain the sauce through a sieve. Add the cream and simmer gently for another 10-15 minutes until the sauce has thickened. Season with salt and pepper. Add the salmon fillet and let it simmer in the sauce. Cut off the lower third of the asparagus, blanch the heads until al dente, and briefly toss in a pan with 2 crushed garlic cloves, salt, and pepper in a little butter. Dry the grated lemon zest slightly in a dry pan. Serve salmon, the sauce, grated lemon zest and asparagus with finely chopped chives and very thin lemon slices.