Contents
show
Ingredients
- 500 g Fresh asparagus
- 50 g Wild garlic fresh
- 1 Shallot
- 3 tbsp Butter
- 200 ml White wine
- 100 ml Vegetable broth, instant
- 200 ml Cream
- Salt and pepper
- Sugar
- 0,25 tsp Ground turmeric spice
- 300 g Skinless salmon fillet
- 1 Lemon
- 1 tbsp Rapeseed oil
Instructions
- Peel the asparagus, cut off the woody ends. Cut the asparagus stalks into oblique pieces. Garlic, clean, wash, pat dry and cut into large pieces.
- Peel the shallot and cut into cubes. Heat 1 tablespoon butter in a saucepan. Sauté shallots in it until translucent, deglaze with 100 ml of wine and stock and simmer for 10 minutes. Then add cream and wild garlic, simmer for 2 minutes and puree until frothy. Season the sauce with salt and pepper.
- Heat the remaining butter (2 tablespoons) in a pan. Sauté the asparagus in it, add the rest of the wine (100 ml). Season with salt and sugar. Stir in the turmeric, cover and simmer the asparagus for 10 minutes over a low heat.
- In the meantime, rinse off the salmon fillet, pat dry, season with lemon juice, salt and pepper. Heat the oil in a pan, fry the salmon fillet on each side over medium heat. Arrange with turmeric asparagus and wild garlic sauce on plates and serve.
Nutrition
Serving: 100gCalories: 161kcalCarbohydrates: 2.2gProtein: 6.4gFat: 13.1g