Summary

Ingredients

• 4 salmon steak (s)
• Clarified butter
• 2 kg asparagus, white
• 3 orange (s), untreated
• 100 ml white wine, drier
• 1 cup cream, 200 g
• 2 shallot (s) or small onions
• 20 g butter
• 20 g flour
• salt and pepper
• 1 tablespoon tarragon, fresher, chopped

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Instructions

1. Peel the peel thinly from an orange. Squeeze all the oranges. Measure out 250 ml of juice and reduce to half with the white wine and orange peel.
2. In the meantime, peel the asparagus and cook in salted water for 8 - 12 minutes. The cooking time depends on the thickness of the sticks and on whether you like the asparagus with a bit of a bite or rather soft.
3. Finely dice the onions. Sweat in the butter and dust with flour. Deglaze with the cream and the strained orange stock. Remember: pour on the cold cream first, then the hot brew so that there are no lumps. Bring to the boil and simmer gently for about 10 minutes. Season to taste with salt, pepper and tarragon. If you want something finer, you can rub the sauce through a sieve.
4. Fry the salmon steaks in clarified butter as desired, season with salt and pepper and serve with the asparagus and the sauce.