Green asparagus with salmon fillet and mustard sauce
easy
45 mins
45 mins
Ingredients
- 4 Salmon fillets (tail pieces of approx. 200 g each; skinned ready for cooking)
- 2 Lemons
- 2 kg green asparagus
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp 200 g
- 7-10 Tbsp Whipped cream
- 15 g Butter or margarine
- 50 g Flour
- 2 TABLESPOONS grainy rotisseur-
- 7-10 Tbsp Mustard
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp smooth parsley to the
- 7-10 Tbsp Garnish
Directions
- 1
Wash the salmon fillet and dab dry. Halve 1 lemon and squeeze the juice. Sprinkle fish fillets with it. Peel the lower third of the asparagus spears and cut off the woody ends.
- 2
Wash the asparagus. Cook in plenty of boiling salted water with a little sugar for 10-12 minutes at medium heat. Then drain and keep warm. Bring cream and 1/4 litre of asparagus water to the boil.
- 3
Knead the fat and 1 tablespoon of flour into a smooth dumpling. Stir pieces into the sauce. Let the sauce simmer for about 5 minutes, stirring from time to time. Add mustard and season the sauce with salt, pepper and sugar.
- 4
Turn the salmon fillets in the remaining flour. Heat the oil in a pan and fry the fillets on each side until golden brown. Wash the remaining lemon and cut into slices. Arrange asparagus, salmon fillets and mustard sauce on a plate.
- 5
Serve garnished with lemon wedges and parsley. New small jacket potatoes taste good with it.
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