Richard Turner is chef at Myres Castle in Scotland. Together with Highland Spring, Richard is a passionate advocator of Scottish produce, such as the salmon and asparagus in this recipe.
Ingredients
- 4 salmon fillet portions
- 2 bunches asparagus
- 2 shallots
- 1 glass white wine
- 100ml double cream
- Small bunch of chopped chives
- Small bunch of chopped lovage
- Juice of ½ Lemon
- 100g unsalted butter
Method
- 1. Chop the shallots, place in a pan with white wine & boil to reduce liquid by two thirds. Add 100ml of cream and bring back to the boil. Whisk in approx 100g diced cold butter & strain through fine sieve into a clean saucepan. Add chives, lovage and lemon juice and set aside.
- 2. Blanch the Asparagus in boiling salted water.
- 3. Heat a non stick frying pan and cook the salmon for 2-3 minutes each side & season with salt & pepper.
- 4. Warm through the sauce – do not boil.
- 5. Place asparagus onto serving plate. Place salmon on top of asparagus and spoon sauce around.