Salmon with Asparagus and Chervil
Salmon is known as the king
of the fish, and rightly so, because of it's strength and endurance.
So it should by rights, have
some magnificent cooking companions.
A dish, you would prepare
with love, for that special occasion or very special person!
Ingredients:
Salmon escalopes, allow about - 3 x 50g / 2 oz per person.
2 table spoons fresh Chervil, chopped.
Asparagus spears, allow 5 per person.
150 ml / 5 fl oz Dry white wine.
150 ml / 5 fl oz Fish stock (or water)
300 ml 10 Fl oz Double cream
75 g / 3 oz Butter
A squeeze of lemon juice (optional)
Serves 4
Method:
You need to cut slices of salmon from a side which has been boned, to get pieces of the right size, a bit thicker than smoked salmon slices.
Add the White wine and fish stock if you have,(water is fine) bring to the boil.
Add the Asparagus and simmer until cooked.
Remove the Asparagus with a slotted spoon and keep warm.
Raise the heat and reduce the liquid by half, stirring all the time,
Add the cream.
Add the chopped chervil to finish.
The sauce should be of a texture as to coat the back of a spoon.
If required, you may now add the lemon juice.
To serve:
Spoon the sauce into the plate
Place the salmon in the middle of each plate.
Arrange the asparagus tips around the edge, nose to tail at a angle.
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