John Myers
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Norwegian Salmon Fillet with Asparagus, Parsley Sauce and Potatoes
The perfect norwegian salmon fillet with asparagus, parsley sauce and potatoes recipe with a picture and simple step-by-step instructions.
Norwegian salmon fillet:
- 300 g Norwegian salmon fillet
- 1 tbsp Lemon juice
- 2 tbsp Butterfat
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Asparagus:
- 500 g Asparagus (8 stalks)
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Parsley sauce: (For 4 people!)
- 2 tbsp Butter
- 2 tbsp Flour
- 400 ml Asparagus water
- 100 ml Cooking cream
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tsp Instant vegetable broth
- 1 powerful splash Lemon juice
- 40 g Sliced parsley
Potatoes:
- 300 g Small, waxy potatoes (triplets / 6 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 Discs Lemon
- 2 Small vine tomatoes
Norwegian salmon fillet:
- Wash the fresh salmon fillet, pat dry with kitchen paper and sprinkle with lemon juice (1 tbsp). Halve the salmon fillet. Heat butter fat (2 tbsp) in a coated pan and fry the two salmon fillets vigorously on the skin side for 3 – 4 minutes. Place in an ovenproof dish, drizzle with the roasting fat from the pan and finish cooking in the oven at 75 ° C, covered with aluminum foil.
Asparagus:
- Peel the asparagus and cook in water with salt (1 teaspoon salt), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 8 minutes until al dente and remove.
Parsley sauce:
- Wash the parsley, shake dry, remove the parsley stalks and finely chop the rest. Heat the butter (2 tbsp) in a saucepan, dust the flour (2 tbsp) over it, stir everything with the whisk and deglaze / pour in the asparagus stock (400 ml). Stir in the cooking cream (100 ml) with coarse sea salt from the mill (3 big pinches). Season the colorful pepper from the mill (3 big pinches) and instant vegetable stock (1 teaspoon). Finally fold in the chopped parsley.
Potatoes:
- Peel the potatoes and cook in water with salt (1 teaspoon), ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve the Norwegian salmon fillet with asparagus, parsley sauce and potatoes, garnished with a lemon wedge and vine tomato.
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