Poppy-seed crusted norwegian salmon with green asparagus and poppy-seed butter

Name: Poppy-seed crusted norwegian salmon with green asparagus and poppy-seed butter
Yield: Serves 8
Cuisine: French
Ingredients: 500 ml dry white wine; 500 ml mussel or fish stock; 500 ml mussel or fish stock; salt and pepper; salt and pepper; 80 medium spears green asparagus, stems peeled; 8 tablespoons poppy seeds, toasted under the grill; 1 fillet (no skin or bones) Norwegian salmon, approximately 2,6 kg, cut into 8 portions, approximately 200 g each; 1 fillet (no skin or bones) Norwegian salmon, approximately 2,6 kg, cut into 8 portions, approximately 200 g each; 1 litre cream; 150 g butter; 1 small onion, sliced; 1 teaspoon freshly chopped garlic

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ingredients

1 fillet (no skin or bones) Norwegian salmon, approximately 2,6 kg, cut into 8 portions, approximately 200 g each
8

Europe
France
Fish course
Pescatarian
Microwave
Mediterranean
Spring
Gluten-free

Method

You can buy portions of salmon or cut your own. If cutting a whole salmon fillet into portions, keep the offcuts for tartare.

Toast the poppy seeds on a flat tray or plate under the grill, spread thin in one layer – they only release their taste once toasted. Watch them carefully so that they don’t burn.

Blanch the asparagus in lots of salty boiling water, until th