Salmon with asparagus and white wine sauce

Boil the eggs for the sauce, let them cool and peel them. Peel the asparagus and cut off the lower woody part of the asparagus. Put the asparagus upright with the cups upwards in a narrow high pan and pour water to the cups. Add some salt. Boil the asparagus in about 20 minutes until al dente.

Fry the pieces of salmon in the hot oil or butter; first on the meat side and then let them cook on the skin side. Sprinkle with salt and pepper.

Fry the chopped shallot for the sauce in the oil and press the garlic. Bring to the boil with the wine and reduce until the wine is almost completely evaporated.

Stir first the crème fraîche and then the finely chopped eggs through the sauce. Beat the butter lump for lump through the sauce and stir in the finely chopped dill shortly before serving. Season the sauce with salt and pepper.

Spoon the fish on a preheated dish, scoop the asparagus and pour over the sauce.

Tasty with cooked potatoes.