Good Friday’s fish plate

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salmon 006The today’s Friday fish plate is going to be very special because according to the calendar today is Good Friday, here is the recipe

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

 Cooking Directions

  1. Preheat grill to medium.
  2. Whisk soy sauce, pepper and vegetable oil together. Brush mixture all over salmon and let rest about 30 minutes.
  3. 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.


  1. While the salmon cooks, prepare the sauce.
  2. 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
  3. 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.
  4. Add cream and chicken stock to sauté pan and warm over low heat.
  5. Transfer asparagus mixture to warm cream and whisk together. Taste for seasoning and simmer for 2 to 3 minutes.
  6. Spoon warm sauce over salmon.
 Potato purée
  • 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.


4 thoughts on “Good Friday’s fish plate

    Naz (@CinnamonEats) said:
    March 29, 2013 at 6:50 pm

    Happy Easter to you! The weather here in England has been horrible, well the snow has stopped but it’s still COLD! I see the same over there! Let’s hope for some sunshine soon!

      spajzgirl responded:
      March 29, 2013 at 9:37 pm

      Oh my God!I saw on the news…And because of the humidity you feel much colder ..Here in München is all right! we have just a bit of snow and today was at least sunny…but Our school holiday is totally ruined by the bad weather..
      Lot of friend of mines decided to stay at home and cancelled their holidays..
      In spite of these fact our spririts are okay and we try to enjoy the rest of it
      Have a nice Easter to both of you!

      spajzgirl responded:
      March 31, 2013 at 9:16 pm

      From Wednesday will be much better for sure! But this is very unusual believe me! Yesterday I’ve checked my agenda of last year and in march we ‘d made many bike tour around the Starnberg lake…On 10th of April they say the good old spring will be back…
      How do you celebrate Easter over there?
      We kill the time watching good movies and reading (and writing some reviews for a culinair magazin)
      Have you settled down?How is your new lodgement?
      heaps of happy faces

    Naz (@CinnamonEats) said:
    March 31, 2013 at 6:59 pm

    Thank you 🙂

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