Norwegian Salmon with Raspberry Sauce and Asparagus
Main Dishes • German
Description
Norwegian salmon with raspberry sauce and asparagus
Ingredients
- Coho salmon fillet 1 piece
- Asparagus 4 stalks
- Crushed ice 1 cup
- Raspberry leaves 1 tablespoon
- Raspberry Puree 1 tablespoon
- Olive Oil 1 tablespoon
- Honey 1 teaspoon
- Courgette 1 piece
- Butter to taste
- White Pepper (whole) to taste
- Salt to taste
Step-by-Step Guide
Step 1
Cut the chilled Norwegian salmon into fillets (with skin, but without scales) and slice into pieces of 180 g each. Clean the fresh asparagus (4 stalks) from the bottom skin, blanch in lightly salted water, drain in a colander, and sprinkle with crushed ice.
Step 2
To prepare the sauce, reduce the raspberry vinegar, then add raspberry puree, honey, and olive oil. Mix everything and remove from heat.
Step 3
Cut two thin long strips (skin) from the zucchini and blanch them in salted water for 20 - 30 seconds.
Step 4
Season the salmon portion with salt and freshly ground white pepper, and grill on both sides until cooked. Remove the skin and, pressing it with a knife, grill until a golden crust forms.
Step 5
On a round plate, arrange the zucchini strips in a circular shape. Pour the raspberry sauce inside. Place the blanched and sautéed asparagus on top in a well shape. On top of the asparagus, place a piece of grilled Norwegian salmon, and finally, lay the grilled skin across the salmon.
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