John Myers
Curry Asparagus with Salmon Trout Fillet
The perfect curry asparagus with salmon trout fillet recipe with a picture and simple step-by-step instructions.
Curry asparagus:
- 1 kg Fresh, white asparagus / / peeled approx. 750 g
- 1 Onion approx. 50 g
- 1 Red chilli pepper
- 1 tbsp Butter
- 2 tbsp Mild curry powder
- 400 ml Vegetable broth (2 teaspoons instant broth)
- 200 ml Coconut milk
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tsp Ground turmeric
- 1 tsp Sugar
- 1 Lemon slice
- 4 tbsp Cooking cream
- 1 tbsp Sweet soy sauce
Salmon trout fillet:
- 1 Salmon trout fillet with skin 300 g
- 1 tbsp Lemon juice
- 2 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Serve:
- 2 Discs Lemon
- 2 Stalk Maggi herb
- 2 * 1/2 Strauchtomate
Curry asparagus:
- Peel the asparagus and cut off the woody ends. Peel onion and chop finely. Clean / core the chilli pepper, wash and finely dice. Heat butter (1 tbsp) in a large saucepan, add the onion cubes and chilli pepper cubes and fry vigorously. Sprinkle with mild curry powder (2 tbsp) and sauté briefly. Deglaze with the vegetable stock (400 ml) and add / stir in the coconut milk (200 ml). Season with ground turmeric (1 teaspoon), sugar (1 teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and add the lemon wedge. Bring everything to the boil, add the peeled asparagus and cook covered for approx. 12 minutes until al dente. Remove and keep warm in the oven at 50 ° C until serving. Stir in the boiling cream (4 tbsp) and sweet soy sauce (1 tbsp) and reduce everything significantly
Salmon trout fillet:
- Halve the salmon trout fillet lengthways, pat dry with kitchen paper and sprinkle with lemon juice (1 tbsp). Let everything stand / steep for about 20 minutes. Flour the skin side (1 teaspoon each) and heat sunflower oil (2 tbsp) in a coated pan. Fry the salmon fillet strips on the skin side for 3 minutes until golden brown, turn them over, switch off the oven and let the fillet strips cook for another 2 minutes. Season on both sides with coarse sea salt (1 big pinch each) from the mill and colored pepper from the mill (1 big pinch each). Lay with the skin side up in a fire-proof dish and cover with aluminum foil and keep warm in the oven at 50 ° C until serving.
Serve:
- Spread the curry asparagus on 2 plates, drizzle with the reduced sauce and serve with the salmon trout fillet, garnished with a lemon wedge, tomato halves and Maggi cabbage.
Tip:
- The rest of the sauce can be used for grilling
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