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Salmon With Asparagus Sauce

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	California	Frisco, Masterchefs, Relf, Seafood	4	Servings

INGREDIENTS

1 1/2	lb	Asparagus, medium/small
2	oz	Butter, unsalted
2	c	Cream, heavy
		Salt, to taste
		Pepper, to taste
8		Salmon, steaks 3/4-inch
		thick boned
2	oz	Butter

INSTRUCTIONS

For the Sauce: ==============  Wash the asparagus and snap off the
white ends.  Set aside all tops  and half that number of ends.  Plunge
the tops into a large pot of  salted, boiling water and cook until limp
but not for too long.  (Note: Cook slightly longer than for eating.  If
undercooked, they  will not process well; if overcooked, they will
taste earthy.)  Drain the asparagus thoroughly and, while still hot,
run it through  food processor with unsalted butter for 3 - 4 minutes
until smooth,  scraping down the sides of the processor frequently.
Meanwhile, chop asparagus ends to remove the dry hard field cuts and
simmer with cream.  Cook the ends slowly for 20 minutes, then strain,
pressing through gently.  Just before serving, combine asparagus,
butter and cream. Heat slowly to just below boiling point. Adjust the
seasonings to taste.  To Assemble: ============  Salt and pepper the
salmon steaks.  Melt the butter in a heavy enamel  or copper saute pan.
When the butter begins to brown, add salmon and  cook one side for 30
seconds.  Remove the pan from heat, turn the salmon carefully, and let
cook in  the hot pan off of the heat for 30 seconds.  Salmon will still
be  quite rare. If you like your fish done more, add to the cooking
time  slightly. Don't overcook!  The salmon loses a lot of flavor when
overcooked.  Place the salmon on a towel (cloth or paper) to drain.
Just before you finish cooking the salmon, spoon some of the sauce
onto heated plates; then place the cooked drained salmon on top of  the
sauce and serve immediately.  Preparation time:  1 hour  Source:  Great
Chefs of San Francisco, Avon Books, 1984  Chef:  Bruce LeFavour, Rose
et Le Favour, St. Helena,  :      Napa Valley, California  Pastry Chef:
Ann McKay  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 410 Calories From Fat: 397 Total Fat: 45.1g Cholesterol: 142.8mg Sodium: 98.5mg Potassium: 54.3mg Carbohydrates: 1.8g Fiber: <1g Sugar: <1g Protein: 1.5g