Ingredients for 4 people:
1 kg white asparagus
salt
1 pinch of sugar
2 tbsp butter
1 tbsp flour
200 ml milk
pepper
a little lemon juice
1 tbsp capers (jar)
150 g peas (fresh or frozen)
2 tbsp crème fraîche
250 g salmon fillet (fresh or frozen)
1 tbsp oil
1 bunch dill
Preparation:
1. Peel the asparagus and cut off the ends. Cut the asparagus into pieces. Cook in 300 ml lightly salted water with a pinch of sugar for approx. 8-10 minutes. Boil. Drain the asparagus and collect the cooking water.
2. Heat the butter in a saucepan and sweat the flour in it. Deglaze with milk and asparagus water, bring to the boil while stirring. Season with salt, pepper and
season with salt, pepper and lemon juice. Add the capers and peas and simmer for approx. 1-2 minutes. Add the asparagus and heat through. Refine the sauce with crème fraîche to taste.
3. Rinse the salmon and pat dry. Cut the salmon into bite-sized pieces. Heat the oil in a pan and fry the salmon for about 3-4 minutes. Season with salt and pepper. Season the asparagus ragout again and add the salmon pieces. Rinse the dill, shake dry, chop and fold in.
Preparation time approx. 1 hour
Nutritions per portion approx.:
Calories: 288
Joule: 1201
Protein: 20.7 g
Fat: 15,4 g
Carbohydrates: 16 g
(FoodCentrale by ddp images)
