Salmon Fillet with Asparagus and Cream Sauce

17 Feb 2017

Cooking Level: ★☆☆☆☆

Time: ★☆☆☆☆

   

INGREDIENTS

  • 200g x 2 Salmon fillet, skin on

  • Salt and pepper

  • 1tsp Olive oil

  • 150g Green asparagus

  • 1tsp Organic salted butter

For the Sauce:

  • 50ml White wine

  • 2g Saffron

  • 200ml Fish stock

  • 50ml double cream

  • 1tsp Lemon juice

  •  Fresh chopped parsley

DIRECTIONS

  1. Take out the salmon and let it sit at room temperature for a while

  2. Season with salt and pepper

  3. Heat olive oil in a pan and place salmon skin side down over medium heat

  4. In a separate pot, boil water

  5. Place the asparagus in the boiling water and blanch for 3 minutes

  6. Strain and let it cool down in ice water so the asparagus keeps the bright color

  7. If you can see the salmon starts to change color have way flip on the other side

  8. Fry around 2 to 3 minutes on the other side and serve

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