Seared salmon, local asparagus with orange butter sauce
Recipe by Richard Hughes Tantalise your tastebuds with some tasty recipes from Norfolk restaurateur, Richard Hughes.
Seared Salmon, Local Asparagus with Orange Butter Sauce
Serves 2 people
2 x 150g salmon escalopes, skinned and boned 1 bunch of Norfolk asparagus Savoy cabbage Blanched & drained spinach 2 oranges 1 dessertspoon whipping cream 1 glass white wine 125g chilled unsalted butter
Boil and trim the asparagus spears until tender and pan fry or grill the salmon escalopes until just cooked.
To make the sauce:
First of all, segment the oranges and squeeze the juice into a small saucepan. Add the the wine to the juice and bring to the boil.
Boil rapidly until the volume has reduced by half and then add the cream and return to the boil.
Next, add the chilled butter and shake to amalgamate all the ingredients. Place the salmon on top of the asparagus and pour on the sauce, decorating with the orange segments.
