Poppy seed en-crusted Salmon with Poppy Seed Butter Sauce
Ingredients (2 portions)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | Salmon, fillet of |
| 400.00 | g | Asparagus, green |
| 125.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 20.00 | g | KNORR Chicken Stock Granules 2 x 4.5kg |
| 250.00 | ml | Water |
| 30.00 | g | Poppy seeds |
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 30.00 | ml | Wine, white |
| 150.00 | g | Onions |
| 2.00 | g | Garlic |
| 15.00 | g | ROBERTSONS Seasoning Rub 4 X 700g |
Preparation
1. Chop onion and garlic, saute until translucent.
2. Add half wine and chicken stock to the saucepan, simmer and reduce by half. Then add cream and educe by half again.
3. Strain and add half the poppy seeds.
4. Peel asparagus stems and blanch for 2-3 minutes and immediately put into ice cold water.
5. Dust salmon flesh side with robertsons all purpose rub and toasted poppy seeds, seal in hot pan.
6. Bake in prheated oven for 5 minutes.
7. To finish off the sauce adding in cubed marvello, whisking continuously.
8. To serve, place asparagus on the plate and pour the sauce around, top with the sealed salmon.
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