Salmon cutlet with fine mustard sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel the asparagus and cut off the woody ends. Put rice in boiling salted water and let it swell for about 25 minutes. Cook the asparagus in boiling salted water with some sugar for about 20 minutes. Wash the salmon chops and sprinkle with some lemon juice and salt lightly. Bring a shallow saucepan of about 1 litre salted water to the boil, cut the remaining lemon into slices and add. Add the salmon chops and let them simmer at low heat for 10 minutes. For the sauce, peel and finely dice the onion. Heat 10 g butter and fry the onion in it until transparent. Deglaze with the cream, add approx. 3 tablespoons of the fish stock and mustard. Let it boil down a little bit. Remove the pan from the heat and stir in the remaining butter in flakes or use the cutting stick of the hand mixer to fold it in. Season to taste with salt and pepper. Arrange fish, asparagus and rice with sauce on plates. Garnish with lemon slices, dill and possibly frisée salad

2. 2

   Plate: Wedgwood

3. 3

   Eggs: Christinenhütte