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Recipe of: © Monsieur Cuisine

Salmon with asparagus and beetroot cream

4 portions
Average difficulty
Ready in: 0:43 h
Preparation time: 25 min.
Created on: 04.08.2016
Last changes: 14.02.2018
  • 150 ml chilled cream
  • 1 egg yolk
  • 750 g asparagus
  • salt
  • sugar
  • 300 g fresh peas
  • 2 whole beetroots (small)
  • 400 g salmon fillet
  • 3 tsp butter
  • pepper
  • 4 sprigs dill

Nutrients

Per portion:

  • calorific value
    1666 kj / 398 kcal
  • protein: 29 g
  • carbohydrates: 19 g
  • fat: 22 g
Instruction
Preparation time
25 min.
Ready in
0:43 h
  1. Insert the mixer attachment in the blender jug, pour the chilled cream into the container and whisk for 4 minutes/speed setting 4, watching the process constantly. Add the egg yolk and blend for 20 seconds/speed setting 2. Transfer the mixture to another container and thoroughly clean the blender jug.
  2. Peel the asparagus, cutting off the woody ends, then arrange the spears in the deep steamer basket. Sprinkle with ¼ teaspoon of salt and a pinch of sugar. Place the fresh peas in the shallow steamer basket, then pour 1 litre of water into the blender jug and place the steamer baskets on top. Cook using the steamer button/18 minutes. (Steam thinner asparagus spears for 16 minutes only.)
  3. Peel the beetroots (wear rubber kitchen gloves for this task!), then cut into thin strips. Divide the salmon into 8 portions and cook in a frying pan with 1 teaspoon of butter and a little water. Remove from the hob, cover and leave to rest. Fry the beetroot strips in 1 tablespoon of butter for a few minutes, reserving a few strips for the garnish, then add a small amount of water and cook until the mixture is reduced. Pour in the egg-and-cream mixture and bring to a boil. Transfer the mixture to the blender jug and purée for 45 seconds/speed setting 10, then season with salt and pepper.
  4. Arrange the salmon on a plate with the peas and asparagus and a dressing of beetroot cream sauce. Garnish with dill.

Finished!

Bon appétit with Monsieur Cuisine

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by lwk3n on 22.03.2019 at 11:38 o'Clock