John Myers
Contents
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Ingredients
- 2 kg Asparagus green fresh
- 1 Lemon untreated
- 1 Onion
- 1 tbsp Butter
- 150 ml Vegetable broth
- 125 ml Cream
- 3 tbsp Corn starch
- Salt and pepper
- 1 pinch Sugar
- 500 g Skinless salmon fillet
- 8 Sage leaves
- 8 Discs Bacon
- 1 tsp Oil
Instructions
- Wash the asparagus, peel the lower third and cut off the ends generously. Rub the lemon zest and squeeze out the juice. Peel the onion and cut into small cubes.
- Heat the butter in a small saucepan. Sauté the onion in it. Pour in the vegetable stock and cream and bring to the boil. Scatter in the sauce thickener and cook for about 1 min. While stirring. Stir in the lemon zest and juice, season with salt, pepper and sugar. Keep warm.
- Cut the salmon fillet into 4 pieces, season with pepper and salt. Wrap each 1 piece of salmon fillet with 2 slices of bacon and place 2 sage leaves on top, pin with a toothpick.
- Let the asparagus cook in salted water for about 5 minutes. Heat the oil in a non-stick pan. Fry the salmon fillet for 1 minute on each side. Drain the asparagus. Arrange asparagus with lemon sauce and salmon fillet on plates and serve.
Nutrition
Serving: 100gCalories: 76kcalCarbohydrates: 4gProtein: 5gFat: 4.4g
