Green Asparagus with Lemon Sauce, Salmon Fillet with Crabs and Triplets

5 from 7 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Green asparagus with lemon sauce:

  • 280 g 400 g green asparagus / peeled
  • 1 tsp Salt
  • 60 g 1 Onion peeled
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 150 ml Vegetable broth (1 teaspoon instant broth)
  • 100 ml Cooking cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 big pinches Sugar
  • 2 tbsp Lemon juice
  • 1 tsp Sweet soy sauce
  • 0,5 tsp Chili oil

Salmon fillet with crabs:

  • 250 g Wild salmon fillet TK
  • 100 g North Sea Crabs (cooked, peeled and thawed)
  • 1 tbsp Sunflower oil
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill


  • 170 g Potatoes (triplets) peeled 12 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • 2 Discs Lemon
  • 2 piece Radish


Green asparagus with lemon sauce:

  • Peel the lower third of the green asparagus with a peeler and cut off the woody ends. Cook the cleaned green asparagus in boiling salted water (1 teaspoon salt for approx. 5 minutes until firm to the bite) and remove. Peel the onion and chop it. Melt butter (1 tbsp) in a saucepan, sprinkle with flour (1 tbsp) (burn in!) And add the Stir in the whisk. Deglaze / pour in the vegetable stock (150 ml). Add / stir in the cooking cream (100 ml) and onion cubes and mix with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches, Season sugar (2 big pinches), lemon juice (2 tablespoons), sweet soy sauce (1 teaspoon) and chilli oil (½ teaspoon). Now reduce the lemon sauce considerably, stirring every now and then.
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Written by John Myers

Professional Chef with 25 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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