Salmon on Asparagus-Carrot Vegetable

Ingredients

• 16 young carrots (with greens)
• 300 g green asparagus
• 300 g white asparagus
• Olive oil (extra virgin)
• 2 tbsp freshly squeezed lemon juice
• Salt
• freshly ground pepper
• 2 handfuls edible flowers
• 4 salmon fillets (about 150 g each)
• 100 g flour
• 2 tbsp clarified butter

Instructions

1. 1.

   Wash the carrots, leave the stem end attached and cut them lengthwise in half. Wash the green asparagus, trim off any woody ends if necessary, and blanch in boiling salted water for about 10-15 minutes. Drain well, then cut lengthwise in half. Wash the white asparagus, peel it, remove any woody ends if needed, and blanch in boiling salted water for about 15-20 minutes. Drain well, then slice lengthwise into thin strips. Blanch the carrots in boiling salted water for 5-6 minutes. Drain. Arrange the asparagus and carrots on a plate. Whisk together 4-5 tbsp oil, lemon juice, 2-3 tbsp water, salt, and pepper to make a vinaigrette. Drizzle over the vegetables.

2. 2.

   Season the salmon fillets with salt and pepper, dust them in flour, tap off excess flour, and fry both sides in hot clarified butter until golden brown. Place on top of the asparagus vegetable. Sprinkle generously with edible flowers and serve immediately.