Salmon cutlet on fried white asparagus, topped with mustard sabayon

Ingredients for 4 servings:

• 4 large salmon cutlets
• 1 leek(s)
• 1 small carrot(s)
• 1 piece(s) celeriac
• 50 g butter
• 1 pinch(s) of sugar
• Sea salt and pepper from the mill
• 800 g asparagus, white
• 2 egg yolks
• 100 ml fish stock
• 70 ml champagne, alternatively sparkling wine
• 3 tbsp Pommery mustard, alternatively grainy mustard
• 1 pinch(s) of sugar
• 2 tsp lemon juice
• Sea salt (fleur de sel)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel the asparagus and trim the lower ends. Cook the asparagus spears in boiling salted water until al dente, remove, rinse in cold water and drain well, then cut into bite-sized pieces. Trim the leek and cut into very fine strips. Wash and peel the carrot and celery, and also cut into fine strips (julienne strips). Heat a grill and rub the salmon with coarse pepper on both sides. For the mustard sabayon, place the egg yolks, fish stock, champagne or sparkling wine, and mustard in a bowl. Whisk the mixture over a pan of hot, but not boiling, water until foamy. Season to taste with sugar, fleur de sel, and lemon juice. Place the salmon on the hot grill and grill for about 10 minutes on each side, depending on the thickness of the chops. Meanwhile, blanch the julienne strips in boiling salted water. Fry the asparagus in a little butter in a pan for about 5 minutes. Season with sugar, salt, and pepper and arrange on warmed plates. Place the salmon on top of the asparagus, drizzle with the sabayon, and garnish with the julienne strips. Serve with boiled potatoes tossed in butter and parsley.