Salmon and Asparagus
with Sauvignon Cream Sauce
Regal Salmon fillet enough for 4 serves (allow 150-200gm each)
1 large onion (chopped)
½ bottle of Bladen Sauvignon Blanc (Plus 1 glass for the cook!)
300mls cream
2 tsps Dijon mustard
Lemon juice
Asparagus (or beans or strips of zucchini depending on the season)
Salt and pepper
To prepare sauce: Simmer together Sauvignon Blanc and onion. Reduce this to just less then a cup of liquid. Strain and press the onions to recover as much liquid as possible. Discard onion. Put wine liquid and cream into sauté pan and boil to reduce to a sauce consistency. Stir in mustard and lemon juice, salt and pepper to taste
To prepare salmon: Pluck out the small row of bones with tweezers then cut into 4 serving portions. Season these well with salt and pepper then place skin side down on baking paper in a baking dish. Pre heat the oven to 230c. Cook salmon in hot oven for 8 mins or until just cooked.
Snap tough bottoms off asparagus and cook in plenty of boiling salted water until tender.
To serve: Place salmon on top of the asparagus. Drizzle a little sauce over the salmon and around the plate. Garnish with dill or stripes of roasted pepper and accompany with the remaining (if any) Bladen Sauvignon Blanc or Bladen Pinot Gris.
Serves: 4