Salmon in asparagus sauce alongside with wasabi potato purée
This elegant, creamy asparagus sauce would be equally good over any fillet of fish, whether pan-fried, baked or grilled.
The sauce can be made up to a day ahead (without adding the cream) and refrigerated; reheat on low heat add cream and serve.
- 1/2 lb. asparagus, woody ends snapped off, then broken in half
- 2 cloves garlic, chopped
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1 tsp. parsley
- 1/2 tsp. salt and freshly cracked black pepper, each
- 2 tsp. lemon juice
- 1/3 cup(s) Parmesan cheese, grated
- 1/3 cup(s) half and half
- 3 tbsp. chicken or vegetable stock
- 100 ml cream
- 1 1/2 lb. salmon fillet
- 3 tbsp. soy sauce
- 2 tbsp. vegetable oil
- 1/2 tbsp. black pepper
- 1 tbsp. mirin vinegar
- Preheat grill to medium.
- Whisk soy sauce, pepper and vegetable oil together. Brush mixture all over salmon and let rest about 30 minutes.
- Brush grill with oil to prevent sticking and put salmon onto preheated grill. Cook about 7 minutes per side, or until cooked through. Pour over mirin vinegar. When done, pull salmon from grill and tent with foil.
- While the salmon cooks, prepare the sauce.
- In a large sauté pan, heat butter and oil until bubbling. Add asparagus, garlic and seasonings. Move around pan to sauté for about 5 to 7 minutes or until asparagus is very tender. Remove from heat
- Transfer asparagus mixture to a food processor and purée. (Keep the sauté pan out.) Add Parmesan cheese and lemon juice to the mixture and blend thoroughly.
- Add cream and chicken stock to sauté pan and warm over low heat.
- Transfer asparagus mixture to warm cream and whisk together. Taste for seasoning and simmer for 2 to 3 minutes.
- Spoon warm sauce over salmon.
- 6 large potatoes
- salt and freshly ground black pepper
- 2 to 3 cups heavy cream
- 2 to 3 cups whole milk
- 2 tablespoons wasabi
- 2 tablespoons chopped chives
Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly. Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste. Cover with the cream and milk and set over medium-high heat. Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes. When cooked, drain potatoes, reserving the cooking liquid. Mash the potatoes with a potato masher using 1 1/2 cups of the cooking liquid; use more if necessary. Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy. Stir in the wasabi cream and chopped chives and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.