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Loch Duart salmon fillet with chive and lovage sauce

Name: Loch Duart salmon fillet with chive and lovage sauce
Yield: Serves 4
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

By: Richard Turner

Published: 30 Jun 09
Updated: 18 Mar 24

Loch Duart salmon fillet with chive and lovage sauce

Richard Turner, chef at Myres Castle in Scotland, is a passionate advocator of Scottish produce, as seen in this creamy salmon fillet recipe.

Easy
July 2009

Test kitchen approved

Serves 4
Ready in 20 min

Richard Turner, chef at Myres Castle in Scotland, is a passionate advocator of Scottish produce, as seen in this creamy salmon fillet recipe.

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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

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Method

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.
Blanch the Asparagus in boiling salted water.
Heat a non stick frying pan and cook the salmon for 2-3 minutes each side & season with salt & pepper.