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 zest thinly from one orange. Squeeze all three oranges. Measure 250 ml of juice. Combine the juice with the white wine and orange zest, then reduce over medium-high heat for 15-20 minutes until reduced by about half.
2. Peel the asparagus. Cook in salted water over medium-high heat for 8-12 minutes until tender-crisp, depending on thickness.
3. Finely dice the shallots. Heat the butter over medium heat, add the shallots, and cook for 2 minutes until softened. Dust with flour and cook for 1 minute, stirring. Strain the reduced orange mixture to remove the zest. Pour in the cold cream first, then slowly add the strained orange stock, stirring to prevent lumps. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes. Season to taste with salt, pepper, and tarragon. For a smoother sauce, strain through a fine sieve.
4. Heat the clarified butter in a skillet over medium-high heat. Fry the salmon steaks for 4-5 minutes per side until the internal temperature reaches 63°C (145°F). Season with salt and pepper. Serve with asparagus and orange sauce.