Summary

Ingredients

• 500 g asparaus, white
• 2 shallot (s)
• 0.5 teaspoon ½ sugar
• 0.5 ½ vanilla pod (s)
• 100 ml white wine
• 400 ml poultry stock
• 200 ml cream
• 300 g salmon fillet (s)
• 1 teaspoon butter
• 1 teaspoon rapeseed oil
• 1 teaspoon oil (peanut oil)
• Salt and pepper, black

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus and cut into pieces approx. 2 cm in size. Finely dice the shallots.
2. Heat the butter and rapeseed oil in a saucepan and sweat the shallots in them until translucent. Add the sugar and let it caramelize. Then add the asparagus pieces and fry them briefly. Slit the vanilla pod lengthways, scrape out the pulp and add to the asparagus with the pod.
3. Then deglaze the whole thing with white wine and bring to the boil. Then add the stock and cover and simmer for about 20 minutes. The asparagus should be really soft.
4. In the meantime, whip about 1/4 of the cream until stiff and set aside. Remove the vanilla pod and add the rest of the liquid cream to the saucepan. Then season the soup with salt and pepper, then puree and strain through a fine sieve.
5. Cut the salmon fillets into pieces of the same size and season with a little salt and pepper. Heat the peanut oil in a pan and fry the fish until crispy. Then turn the fillets over and continue frying briefly over a low heat. Take the pan off the heat and let the salmon rest briefly in the pan.
6. Before serving, add the whipped cream to the soup and puree again briefly so that the soup becomes frothy.
7. Place the salmon pieces in the middle of preheated plates and carefully distribute the soup around them.