Summary

Ingredients

• 300 g asparaus, white and reen, fresh
• 300 g salmon fillet (s), skinless
• 2 shallot (s)
• 50 grams flour
• 4 tablespoon heavy cream
• 120 g rice, (lon rain rice)
• 40 g butter

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Instructions

1. Peel the asparagus and cook in lightly salted water until firm to the bite. Make a light roux from half of the butter and flour, fill with asparagus stock and stir until smooth. The resulting light sauce should have a slightly thicker consistency.
2. Cut the cooked asparagus and raw salmon into cubes or pieces of the same size. Cut the shallots or onions into small cubes and sweat increasingly translucent in the remaining butter without color. Now add the asparagus with the salmon to the onion butter and toss. Salt and pepper lightly. Top up with the light asparagus sauce and bring to the boil. Fold in the cream and season to taste again.
3. Serve with rice or with mashed potatoes and fresh dill.