Chop the shallots, place in a pan with white wine & boil to reduce liquid by two thirds. Add 100ml of cream and bring back to the boil. Whisk in approx 100g diced cold butter & strain through fine sieve into a clean saucepan. Add chives, lovage and lemon juice and set aside.
Blanch the Asparagus in boiling salted water.
Heat a non stick frying pan and cook the salmon for 2-3 minutes each side & season with salt & pepper.
Warm through the sauce – do not boil.
Place asparagus onto serving plate. Place salmon on top of asparagus and spoon sauce around.
Posted on 29 Mar 2017
Posted on 17 Feb 2017
Posted on 11 Oct 2016