White salmon trout with asparagus

2_07170 WHITE SALMON TROUT with ASPARAGUS INGREDIENTS for 4 PERSONS 800 g white asparagus, 4 salmon trout fillets.

For the court-bouillon: an onion, a carrot, 40 cl dry white wine, a bouquet garni.

For the sauce: 1 tablespoon red pepper berries, lemon, 25 cl of fresh cream, grated nutmeg, 1 tablespoon chopped dill, salt, pepper.

Peel asparagus, tie a sprig and cook for 20 minutes in boiling salted water.

Meanwhile prepare the court-bouillon: Peel the onion and the carrot, cut into slices, pour into a casserole with a liter of water, wine, bouquet garni, salt and pepper and bring to a boil.

Break the berries of pepper with a knife; squeeze the lemon.

Pour the cream into a saucepan, add the red pepper, salt, pepper and grated nutmeg and bring to a boil and let it reduce for 3 minutes over medium heat.

Add the lemon juice and dill, stir and keep very sweet focus.

Dip trout fillets in court-bouillon, for 4 minutes over medium heat, then drain.

Untie the bunch of asparagus and prelevatene tips.

Dealt two trout fillets to platter, circondateli with asparagus tips, wet with sauce, garnish with dill and serve immediately.