Green Asparagus with Pacific Wild Salmon Fillet, New Potatoes and Lemon Butter Sauce

Green asparagus:

1. Wash the asparagus, peel the lower third and cut off the ends. Boil the asparagus in salted water (1 teaspoon salt) for about 8 minutes, remove and keep warm until serving.

Pacific wild salmon fillet:

1. Thaw Pacific wild salmon fillet at room temperature in good time and fry in a pan with sunflower oil (2 tbsp) on both sides for approx. 4 – 6 minutes, with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 strong Pinches) and cover and keep warm over the lowest flame until serving.

New potatoes:

1. Wash the potatoes thoroughly, cook them in salted water (1 teaspoon of salt) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain them, let them cool down a little and peel them off.

Lemon butter sauce:

1. (Sometimes a finished product is also quite legitimate!) Stir the sachet of lemon butter sauce into 250 ml of cold water, bring to the boil while stirring constantly, butter (2 tbsp), cooking cream (2 tbsp) and coarse sea salt from the mill (2 big pinches ) and let everything simmer for a few minutes. Stir again and again.

Serve:

1. Serve green asparagus with Pacific wild salmon fillet, new potatoes and lemon butter sauce, garnished with a large strawberry.