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Helen Adams
English salmon from the oven with green lemon asparagus
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Ingredients
Directions
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Allow the salmon to heat up for a quarter of an hour outside the refrigerator.
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Preheat the oven to 180 degrees on hot air with the top grill on.
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Cut the chives into fine rings.
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Mix the horseradish, breadcrumbs, crème fraiche, half of the chives and egg yolk and season with salt.
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Sprinkle the salmon with salt and spread the horseradish mixture over the tops.
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Place in a baking dish and bake in the middle of the oven for about 15 minutes.
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If the crust is golden brown, place the salmon lower in the oven or raise the scale if you want more color.
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Heat a saucepan of water with salt over a high heat.
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Cut the asparagus into slanted pieces and boil until tender in 3 to 4 minutes.
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Drain them in a colander.
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Finely chop the garlic.
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Heat the butter, garlic and lemon zest gently in the asparagus pan.
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Add the asparagus and stir, season with salt.
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Delicious with a creamy cream of parsnip.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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