John Myers
Contents
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Ingredients
Salmon fillet:
- 250 g / TK / 2 pieces of 125 g each Salmon fillet
- 2 tbsp Lemon juice
- 2 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Asparagus:
- 1 kg Fresh white asparagus (10 sticks!)
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Dill sauce:
- 50 g 1 small onion
- 2 tbsp Butter
- 100 ml White wine
- 100 g Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 1 Splash Lemon juice
- 5 Stalk Finely chopped dill
Serve:
- 2 Discs Lemon
Instructions
Salmon fillet:
- Let the salmon fillet thaw in time, wash it, pat dry with kitchen paper, sprinkle with lemon juice (2 tbsp) and let stand / steep for about 15 minutes. Heat sunflower oil (2 tbsp) in a pan, fry the salmon fillets on both sides for about 2 minutes and add coarse sea salt from the mill (each side 1 big pinch) and colored pepper from the mill (each side 1 big pinch) Spice up.
Asparagus:
- Peel the asparagus and remove the ends. Cook the asparagus in a large saucepan with salted water (1 teaspoon salt), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 10 minutes until al dente and remove.
Dill sauce:
- Peel the onion, dice it finely and fry / sauté in a small saucepan with butter (2 tbsp). Deglaze with the white wine (100 ml) and let everything simmer / cook until the wine has almost boiled away. Add the cooking cream (100 g) and season with coarse sea salt from the mill (2 big pinches), sugar (1 big pinch) and lemon juice (1 splash). Cut the dill and fold / fold into the sauce. Let everything boil down / reduce for a few minutes.
Serve:
- Serve the asparagus with salmon fillet and dill sauce, each garnished with a lemon wedge.
