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Asparagus and Salmon Ragout

Asparagus and Salmon Ragout
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288
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 4 servings
1 kilogram white Asparagus
Salt and Pepper
1 pinch Sugar
2 tablespoons Butter
1 tablespoon Pastry flour
200 milliliters Milk
a little Lemon juice
1 tablespoon Caper
150 grams Peas
2 tablespoons Creme fraiche cheese
250 grams Salmon
1 tablespoon Vegetable oil
1 bunch Dill
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Preparation steps

Step 1/3

Peel asparagus and cut off ends. Cut asparagus into pieces. Cook asparagus in 300 ml (approximately 1 1/4 cups) slightly salted water with a pinch of sugar, 8-10 minutes. Drain, reserving cooking water.

Step 2/3

In a saucepan, melt butter. Add flour and sauté. Deglaze with milk and asparagus cooking water. Bring to a boil, stirring. Season with salt, pepper and lemon juice. Add capers and peas and simmer 1-2 minutes. Add asparagus and cook until heated through. Stir in crème fraîche.

Step 3/3

Rinse salmon and pat dry. Cut salmon into bite-sized pieces. In a pan, sauté salmon in hot oil, 3-4 minutes. Season with salt and pepper. Season asparagus ragout to taste and stir in salmon pieces. Rinse dill, shake dry, chop and stir into ragout.