Steamed salmon with asparagus and salsa al vino nobile di montepulciano
Instructions
For the sauce: combine the fish Fund wine and cook until everything is reduced to a quarter; then add the chopped butter, add salt and pepper and mounted.
For the salmon: salt and pepper salmon, season with a little lemon juice and cook for 2-3 minutes in a pressure cooker.
For the asparagus: remove the white asparagus, toss them in a pot with boiling water, oil, salt, lemon juice and cook al dente.
Pour the sauce into the pot, lay over salmon and garnish with asparagus.
Ingredients and dosing for 4 persons
- 600 g of salmon fillet
- 250 g of fish fund
- 15 cl of vino nobile di montepulciano
- 80 g of butter
- 300 g of wild asparagus fini
- 2 lemons
- Salt
- Pepper
- Olive oil extra virgin