Asparagus and salmon with saffron sauce

Ingredients for 2 servings:

• 10 small potatoes
• 1 kg asparagus, white
• 2 salmon fillets, 250 grams each
• ¼ liter of water
• 250 g sweet cream
• 10 saffron threads
• Cayenne pepper
• Salt (fleur de sel)
• Pepper, freshly ground white
• wine, white
• Vermouth (Noilly Prat)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

This is where the steamer comes into play

First, peel the asparagus and thinly trim the ends. Wrap the asparagus in a damp cloth and place in the refrigerator. Heat the water, add a good splash of white wine and Noilly Prat, and season with salt. Boil the asparagus peels in it for 15 minutes. In the meantime, wash the potatoes thoroughly and place them in the perforated insert of the steamer. Place the insert in the steamer, set the timer for 25 minutes, and cook. Drain the asparagus peels and collect the cooking liquid. Reduce the cooking liquid over medium heat. Add the cream and reduce further. Season with the saffron threads, salt, and pepper. After 15 minutes, place the asparagus in a perforated insert, place in the steamer, and cook. Wash the salmon fillets and pat dry. Season with fleur de sel and pepper and, 5 minutes before the end of the cooking time, place them on the asparagus and cook with the asparagus. Whisk the sauce until fluffy and season with cayenne pepper. Once the cooking time is complete, remove the potatoes from the steamer and peel them. Arrange everything decoratively on plates and pour the saffron sauce over them. Serve with a Kerner Auslese from Rheinhessen.