Summary

Ingredients

• 600 g salmon fillet (s)
• 60 g onion (s)
• 200 ml broth
• 200 ml white wine
• 200 g cream
• 20 asparagus, green (frozen out season)
• 2 teaspoons curry powder
• 4 cloves garlic
• 1 bay leaf, fresh
• some lemon (s) peel
• 1 teaspoon lemon (s), grated
• 1 piece (s) ginger, fresh (optional)
• some chives
• butter
• salt and pepper

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Instructions

1. Lightly poach the salmon fillet in white wine and broth with the bay leaf for 2-3 minutes. Remove from the stock and keep warm in aluminum foil. Keep the brew.
2. Finely chopped onions, fry 2 unpeeled garlic cloves in the butter (do not let them brown)
3. Add curry powder and stir vigorously. Let it fry briefly. Deglaze with the stock of white wine and stock with the peel (piece) of the lemons and ginger and reduce vigorously for about 10-15 minutes.
4. Strain the sauce through a sieve. Add the cream and let it boil down gently for another 10-15 minutes until the sauce has got some consistency. Season with salt and pepper. Add the salmon fillet and let it steep in the sauce.
5. Cut off the asparagus in the lower third, blanch the heads until they bite, and briefly toss in a pan with 2 pressed garlic cloves, salt and pepper in a little butter.
6. Dry the grated zest of the lemon a little in a pan without fat.
7. Serve the salmon, the sauce, grated lemon zest and the asparagus with finely chopped chives and very thin lemon wedges.