Salmon Asparagus Pot with Potatoes and Dill Cream

Ingredients

• 400 g waxy potatoes
• Salt
• 300 g green asparagus
• sugar
• 600 g salmon fillet (ready to cook, skin removed)
• 0.5 bunch dill
• 1 onion
• 2.5 tbsp butter
• 2.5 tbsp flour
• 150 ml Heavy Cream
• pepper (ground)
• Lemon juice
• vegetable oil

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 25 minutes.

2. 2.

   Meanwhile peel the lower third of the asparagus, trim the woody ends, and blanch the spears in salted boiling water with a pinch of sugar for about 7 minutes. Remove, shock in cold water, drain well. Reserve the asparagus stock and measure 550 ml. Then cut the asparagus into 6 cm pieces.

3. 3.

   Wash the salmon, pat dry, and cut into large cubes. Rinse the dill, shake dry, and finely chop the tips. Peel the onion and dice it small.

4. 4.

   In a pot melt the butter and sauté the diced onion. Sprinkle in the flour, stir, lightly brown, and deglaze with the asparagus stock. Whisk vigorously to prevent lumps. Then add the cream and dill, season with salt and pepper, and finish with a splash of lemon juice.

5. 5.

   Drain the potatoes, let them steam off, quarter them, and sear in a hot pan with 2 tbsp oil until golden all around. Add the asparagus and briefly sauté together. In another pan, sear the salmon cubes in 2 tbsp oil, then combine with the potatoes and asparagus, season, and fold into the sauce. Plate and serve immediately.