Asparagus with vanilla butter and salmon trout filet

Name: Asparagus with vanilla butter and salmon trout filet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 kg Asparagus; 4 Salmon trout fillets (100-150 g each; with skin); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 100 g Rocket; 150 g Carrots; 1 Vanilla pod; 100 g Butter; 1-2 TABLESPOONS pink pepper berries; 5 TABLESPOONS Oil; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 kg Asparagus
4 Salmon trout fillets (100-150 g each; with skin)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Sugar
100 g Rocket
150 g Carrots
1 Vanilla pod
100 g Butter
1-2 TABLESPOONS pink pepper berries
5 TABLESPOONS Oil
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper

Directions

1
Wash and peel the asparagus and cut off the woody ends. Wash the fish, dab dry and cut into 3 pieces. Cut the skin slightly with a sharp knife. Sprinkle with lemon juice and salt.
2
Put the asparagus in boiling salted water with 1 teaspoon sugar, bring to the boil and cook for 12-16 minutes. Clean the rocket, wash and drain well. Peel, wash and clean the carrots. Cut carrots into thin strips with the potato peeler.
3
Cut the vanilla pod in half lengthwise, scrape out the pulp with the back of a knife. Put butter, pepper berries and vanilla pulp in a small pot, melt butter. Meanwhile heat 2 tablespoons of oil in 2 pans and fry the fish pieces in them on the skin side for about 3 minutes.
4
Turn the fish pieces, remove the pan from the heat and keep it warm. Mix rocket, carrots, vinegar and 1 tbsp. oil in a bowl and season with salt, pepper and a little sugar. Remove the asparagus from the water.
5
Arrange asparagus, fish and salad. Pour butter over the asparagus.