Butter salmon with vegetables
Ingredients for 2 people:
2 salmon fillets (portioned)
1 tablespoon dried dill
1 tablespoon fresh dill
½ teaspoon ground fenugreek
1 pinch of Espelette pepper
1-2 tablespoons of olive oil
Juice of 1 lemon
Clarified butter (or normal)
Salt and pepper to taste
10 green asparagus
4-5 large carrots
Preparation:
Rinse the salmon under cold water. Marinate in the lemon juice and all spices. Cover and let rest in the refrigerator for 20 minutes.
Heat the olive oil and butter in a ceramic skillet. Briefly brown the salmon on both sides. Then, reduce heat and pour the marinade into the pan. Also add a little water (2-3 tablespoons). Cover and simmer for about 10 minutes, turning the fish once during cooking.
Blanch the asparagus for 10 minutes in salted water (if you use sparkling water, it will preserve its fresh color). Then drain the water and season with pepper and a little clarified butter.
Cut the carrots into thick slices. Soften over high heat in 1 cm saltwater, covered. About 10 minutes later, drain the water and sauté them in a knob of butter and a grating of black pepper.
Serve the butter salmon hot, garnished with asparagus and 1-2 tablespoons of stewed carrots.
