Salmon with asparagus and beetroot cream
Ready in: 0:43 h
Preparation time: 25 min.
Created on: 04.08.2016
Last changes: 14.02.2018
- 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.
- 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.)
- 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.
- Arrange the salmon on a plate with the peas and asparagus and a dressing of beetroot cream sauce. Garnish with dill.
Bon appétit with Monsieur Cuisine