Red salmon with white asparagus

Ingredients for 4 servings:

• some butter
• 1 kg asparagus (frozen)
• some sugar, brown
• 1 tbsp butter
• 2 shallots
• 150 ml white wine, dry
• 200 ml cream
• some sea salt
• some cayenne pepper
• 25 g mixed herbs (frozen)
• 800 g boneless salmon fillet(s)
• 2 tsp spice mix (fish spice with herbs)
• some flour
• some oil (peanut oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Place the frozen asparagus in a shallow roasting pan filled with a little water. Add a little brown sugar and butter to the water. Place the asparagus in a water bath in a preheated oven on the middle rack and cook at 200°C. The asparagus should still be somewhat firm to the bite. Oven cooking should take about 30 minutes. For the sauce, melt the butter in a non-stick pan. Peel and finely dice the shallots, and add them. Sauté everything over medium heat until softened. Deglaze the pan with dry white wine and reduce the wine completely. Pour in the cream and simmer gently until the sauce reaches a creamy consistency. Season to taste with the spices. Finally, sprinkle in the herbs and stir in. Cut the fish fillet into 4 pieces and sprinkle all over with the fish seasoning. Briefly coat in flour. Briefly fry the fillets in hot oil in a non-stick grill pan over medium heat for 2 minutes on each side. Place the fish fillets on individual serving plates, arrange the asparagus and sauce next to them, and serve immediately.