Nutrition Facts
2 servings
2
Recipe: Asparagus with Salmon and White Butter Sauce
For asparagus lovers, try this recipe for asparagus with grilled salmon served with a white butter sauce. A delight!
For the dish
10 Sand Asparagus IGP
2 Salmon fillet
Dill
For the white butter sauce
150 Butter
2 Gray shallot
10 Dry white wine
3 White wine vinegar
Salt
Freshly ground white pepper
Directions
1
Peel and trim the ends of the asparagus. Cook them in boiling salted water for 15 minutes.
2
Pour a little oil in a pan and brown the salmon fillets (adjust the cooking time based on the thickness of your fillets). Add the asparagus to the pan to give them a bit of crunch. Be careful not to overcook the salmon.
3
Cut the butter into small cubes and set it aside in the refrigerator.
4
Peel and finely chop the shallots. Place them in a small saucepan with the vinegar and white wine. Bring to a boil and reduce by two-thirds over medium heat until only 2 or 3 tablespoons of liquid remain: it should be a thick but very moist puree.
5
If you wish to remove the shallots, strain the mixture into another pot through a fine mesh sieve.
6
Return the filtered liquid to low heat to keep it very warm, but without ever reaching a boil.
7
Without stopping to whisk, add the butter cubes two or three at a time. Wait each time until everything is incorporated before adding more so that the butter warms up and turns into a cream gradually, resulting in a thick and creamy sauce.
8
Finally, season with salt and pepper and serve immediately.
Ingredients
For the dish
10 Sand Asparagus IGP
2 Salmon fillet
Dill
For the white butter sauce
150 Butter
2 Gray shallot
10 Dry white wine
3 White wine vinegar
Salt
Freshly ground white pepper
Directions
Directions
1
Peel and trim the ends of the asparagus. Cook them in boiling salted water for 15 minutes.
2
Pour a little oil in a pan and brown the salmon fillets (adjust the cooking time based on the thickness of your fillets). Add the asparagus to the pan to give them a bit of crunch. Be careful not to overcook the salmon.
3
Cut the butter into small cubes and set it aside in the refrigerator.
4
Peel and finely chop the shallots. Place them in a small saucepan with the vinegar and white wine. Bring to a boil and reduce by two-thirds over medium heat until only 2 or 3 tablespoons of liquid remain: it should be a thick but very moist puree.
5
If you wish to remove the shallots, strain the mixture into another pot through a fine mesh sieve.
6
Return the filtered liquid to low heat to keep it very warm, but without ever reaching a boil.
7
Without stopping to whisk, add the butter cubes two or three at a time. Wait each time until everything is incorporated before adding more so that the butter warms up and turns into a cream gradually, resulting in a thick and creamy sauce.
8
Finally, season with salt and pepper and serve immediately.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH