Scallops and salmon in asparagus and saffron broth with spring vegetables

Ingredients for 4 servings:

• 4 scallops (fresh, without coral)
• 160 g salmon fillet(s) (organic)
• 600 ml asparagus stock (from white asparagus)
• 4 stalk(s) asparagus, green
• 8 pea pods (snow peas)
• 1 m.-sized tomato(s)
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp pastis
• 15 saffron threads
• 1 tbsp dill, freshly chopped
• 4 tbsp olive oil
• Sea salt
• Sugar
• Pepper (Tellicherry pepper) from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Portion the salmon fillet (make sure to use fresh salmon – not frozen) into portions – about 40g per portion. Blanch the tomatoes, skin, and deseed them. Dice the flesh. Remove the bottom quarter of the asparagus. Quarter or fifth the remaining stalks. Trim the snow peas. Ground the saffron threads in a mortar. Bring the asparagus stock to a boil with the lemon juice and pastis. Add the green asparagus. After 1 minute, reduce the heat to low. Add the salmon, scallop flesh, and snow peas and let everything simmer for about 4-5 minutes. In the last minute, add the diced tomatoes, saffron, and dill. Carefully season with salt, sugar, and pepper (asparagus stock already contains a lot of salt and sugar). Arrange the salmon and scallops on plates with the vegetables, pour 4 tablespoons of stock and 1 tablespoon of olive oil over each, and serve immediately.