Quick to make and completely delicious

Ingredients

• 600g salmon fillet, without skin
• 400g green asparagus
• 2 small bunches of spring onions
• 1 shallot, chopped
• 1 small head of Romanesco
• Some butter
• 1 carton of crème fraiche
• White wine
• Spices
• Some parsley

Preparation

1. Cut the salmon fillet into evenly-sized chunks
2. Clean the spring onions and cut into 2-3cm long pieces and blanche in salt water.
3. Peel the green asparagus from the middle to the bottom, leave the top half and heads intact.
4. Blanche the asparagus in hot water with salt and some sugar until al dente then remove and cool in cold water immediately thereafter cut into 2-3 cm long pieces.

The salmon meatballs:

1. Fry the finely chopped shallot in some butter until soft and transparent. Add the salmon chunks, salt and pepper.
2. Add 200ml of white wine.
3. Place a lid on the dish and allow to cook for a few minutes then remove the salmon and keep warm.

The sauce:

1. Add the crème fraiche and allow to reduce, add some thickening agent and some cold butter.
2. Add the salmon chunks and blanched vegetables and allow to boil quickly. (It is important that the salmon chunks are not over-cooked and retain their flavour)

 

Serving suggestion

Serve the salmon meatballs with some basmati rice, risotto or new potatoes and herb butter.