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Asparagus with poached salmon and chive sauce
A delicious Dutch recipe for asparagus with poached salmon and chive sauce.
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Ingredients
Directions
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Boil the asparagus in plenty of salt, sugar and half of the butter in 10-15 minutes.
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Meanwhile, fry the shallot in the rest of the butter. Extinction with half of the wine and let it boil until the moisture is almost evaporated.
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Pour the cream and add the sauce to taste with salt and pepper. Keep the sauce warm.
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Meanwhile, bring the rest of the wine and 1/4 l of water to the boil. Sprinkle the salmon nuts (à 150 g) with pepper and salt and let them simmer for 8 minutes at a low setting in the liquid.
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Remove the asparagus from the cooking liquid. Let them drain well on a clean tea towel. Divide into 4 plates.
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Serve the salmon. Stir in the chives.
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Pour a little sauce over the salmon and add the rest separately. Garnish with the lemon and serve cooked potatoes.
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Nutrition
590Calories
Sodium0% DV0g
Fat60% DV39g
Protein68% DV34g
Carbs4% DV11g
Fiber0% DV0g
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