Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 500 g | Salmon steaks |
| 100 g | Cooking Cream Sterilgarda |
| 1 | clove of garlic |
| 1 | lemon zest |
| 15 g | butter |
| q.b. | fine salt |
| 100 g | vegetable broth |
| 250 g | asparagus |
| 50 g | white wine |
| 1 cucchiaio | 00 flour |
| 1 | thyme sprig |
| q.b. | extra virgin olive oil |
| q.b. | black pepper |
| pizzico | chili |
Preparation
- Start by rinsing the asparagus. Cut them all to the same length and discard the woody, white part. Remove the tips from the entire stem, leaving the top intact, using a vegetable peeler or a small, smooth knife. Halve lengthwise.
- Heat two peeled garlic cloves in a saucepan with oil and butter. Add the asparagus and let them sizzle for a couple of minutes.
- Arrange the salmon fillets skin-side down. Sear thoroughly for 2-3 minutes, without turning. Deglaze with white wine and let it evaporate.
- Add salt, pour in the Sterilgarda cooking cream and the broth, then lower the heat and cover with a lid. Cook over low heat for about 10 minutes.
- Remove the asparagus and steaks from the pan and keep them warm, covered with a lid. Remove the garlic cloves and mix a teaspoon of flour with a little cold water. Stir constantly until thickened, about 1 minute.
- Plate the salmon with the asparagus and garnish with a pinch of crumbled chili pepper, a pinch of pepper, a little thyme, and some lemon zest. Finally, drizzle with the sauce.
Take the cleaned and shelled shrimp and place them in a bowl, seasoning them with salt, pepper, chopped parsley, and paprika. Add the Sterilgarda Cooking ...
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