Asparagus with fried pink salmon
4 servings
40 minutes
Asparagus with fried salmon is an exquisite dish of French cuisine that combines the tenderness of white asparagus and the juiciness of fried fish. Historically, asparagus was considered an aristocratic vegetable, and salmon perfectly complements it with its mild flavor. Asparagus cooked in butter with a hint of sweetness from sugar becomes especially tender. Aromatic salmon, fried to a golden crust, gives the dish a rich taste. The composition is completed by a refined sauce with notes of lemon, mustard, and herbs that highlights the freshness of the ingredients. This dish is suitable for festive dinners as well as light summer lunches, offering a harmony of flavors and textures in every serving.
1
Clean the asparagus and boil for 15 minutes in salted boiling water, adding sugar and butter.
- White asparagus: 1 kg
- Sugar: 0.5 teaspoon
- Butter: 1 teaspoon
2
Cut the pink salmon into 2 cm cubes, fry in melted butter over medium heat until a crust forms. Season with salt and pepper.
- Pink salmon: 500 g
- Melted butter: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Dice the onion. Whisk olive oil with vinegar, lemon juice, soy sauce, mustard, salt, and pepper. Add chopped herbs and onion.
- Onion: 1 head
- Olive oil: 5 tablespoon
- White wine vinegar: 3 tablespoons
- Lemon juice: 1 teaspoon
- Soy sauce: to taste
- Table mustard: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Green: 1 bunch
4
Remove the asparagus from the broth and arrange it on plates with pieces of salmon. Drizzle with sauce.
5
Serve potatoes as a side dish.