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Ingredients
Asparagus with Salmon and Watercress Sauce
- Ingredients
- 1 lemon
- 1 kilogram white Asparagus
- salt
- 1 handful Watercress (about 30 grams)
- 4 pcs Salmon (about 125 grams)
- 1 Tbsp olive oil
- peppers
- 150 grams Crème fraiche
Squeeze juice from lemon. Rinse, peel and trim woody ends of asparagus. Tie asparagus into bundles with kitchen string and cook in boiling salted water with 1 tablespoon lemon juice for about 20 minutes. Then remove and drain well.
Meanwhile, rinse watercress, put aside a few leaves for garnish, and chop remaining.
Rinse salmon fillets under cold water and pat dry. Season with lemon juice, salt and pepper. Heat oil in a pan. Fry salmon over low heat on each side for about 3 minutes.
Puree chopped watercress with creme fraiche, 100 ml (approximately 3 1/3 ounces) asparagus cooking liquid, season with salt and pepper and sprinkle with 1-2 tablespoons lemon juice.
Place asparagus bundles and salmon fillets on plates. Pour watercress sauce over, sprinkle with remaining watercress leaves and serve.
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |