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.
Start cleaning the artichokes by removing the tip, the tougher, more fibrous outer leaves, and the stem. Open the leaves using your fingers and remove ...
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