Salmon With Asparagus Sauce

* Exported from MasterCook II *

SALMON WITH ASPARAGUS SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SAUCE-----
1 1/2 pounds Asparagus -- medium/small
2 ounces Butter -- unsalted
2 cups Cream -- heavy
Salt (to taste)
Pepper (to taste)
-----ASSEMBLY-----
8 each Salmon, steaks -- 3/4-inch
thick -- boned
2 ounces Butter

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

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