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.
- Warm through the sauce – do not boil.
- Place asparagus onto serving plate. Place salmon on top of asparagus and spoon sauce around.
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Reviews
That looks finger-licking good!
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