200°C · 15-25 minAllergens
Lactose
Ei
Sulfiet
VisGrilled Salmon with White Asparagus
This luxurious dish is pure simplicity and requires little explanation: grilled salmon fillet, fresh white asparagus, and French-style beurre blanc. Served with young new potatoes in their skins and a boiled egg. Bon appétit!
Fresh salmon fillet, white asparagus, white onion, new potatoes in their skins, fresh parsley, free-range egg, buttermilk, cream, Pernod, white wine, potato starch, extra virgin olive oil, butter, pepper and salt.
Allergens: alcohol, ei, koemelk, lactose, sulfiet, vis.
Microwave
Remove the salmon with baking paper and the egg from the dish. Heat the salmon for 1 minute on the baking paper. Heat the asparagus and new potatoes loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). See instructions for the beurre blanc above.
Oven — 200°C, 15-25 minMarleen's choice
Remove the salmon with baking paper and the egg from the dish. Heat the asparagus and new potatoes covered for 5 minutes (1 person) to 10 minutes (2 or more persons), then place the salmon on the baking paper alongside and heat everything for another 10 minutes. Warm the beurre blanc container for 1 minute in the microwave or in a saucepan on the stove. Serve with the egg (cold).
Average weight: 540 g