Serves 4. By Richard Turner
- 4 salmon fillet portions
- 2 bunches asparagus
- 2 shallots
- 1 glass white wine
- 100ml double cream
- Small bunch of chopped chives
- Small bunch of chopped lovage
- Juice of ½ Lemon
- 100g unsalted butter
Chop the shallots, place in a pan with white wine & boil to reduce liquid by two thirds. Add 100ml of cream and bring back to the boil. Whisk in approx 100g diced cold butter & strain through fine sieve into a clean saucepan. Add chives, lovage and lemon juice and set aside.
Blanch the Asparagus in boiling salted water.
Heat a non stick frying pan and cook the salmon for 2-3 minutes each side & season with salt & pepper.
Warm through the sauce – do not boil.
Place asparagus onto serving plate. Place salmon on top of asparagus and spoon sauce around.