35+25 MIN
  • 1 bunch of asparagus
  • 4 salmon fillets
  • 200 g shrimp
  • Juice of ½ a lemon
  • 35 g butter
  • 1 shallot
  • 1 33 cl CHOUFFE blond
  • 25 cl single cream
  • 1 onion
  • Olive oil
  • Chives
  • Salt and pepper
  • Select nice green asparagus. Keep the tips 5 to 6 centimetres long.
  • Peel the rest of the stems and chop them into thin slices. Finely chop the chives.
  • Prepare the sauce.
    • Add the butter to a pan. Let it melt and add the chopped shallot.
    • Add LA CHOUFFE and let it reduce by half.
    • Add the single cream and let it reduce again, while adding a handful of shrimp.
    • Add salt and pepper.
  • Cook the salmon fillets in a non-stick frying pan with a little olive oil, preferably on the skin. Once cooked, pour the juice of half a lemon into the pan.
  • At the same time, blanch the asparagus for 3 minutes in boiling salted water.
  • Before serving, mix the sauce with a blender to emulsify it.
  • Arrange the plate with the salmon fillet and asparagus.
  • Add a handful of shrimp, the chopped chives, and drizzle the fish with the slightly bitter CHOUFFE sauce and serve immediately.