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Mark Blatchford’s wild salmon with asparagus and herb beurre blanc
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April is my favourite month of the year. It’s when we say a fond farewell to all the ingredients we have come to know so well over the winter, and welcome with open arms the plethora of wonderful spring produce that Britain has to offer.
Serves: 4
2 x 230g bunches English asparagus, trimmed
2 tbsp olive oil
1 echalion shallot, finely diced
1 bay leaf
50ml white wine vinegar
150g unsalted butter, cubed and chilled
1 lemon, zest and juice
4 wild Alaskan salmon fillets (about 110g each)
1⁄2 x 20g pack tarragon (or sorrel), leaves roughly chopped
1 thyme sprig, leaves picked
This recipe by Mark Blatchford is head chef at John Doe, first appeared in Waitrose Kitchen magazine, April 2015. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
Energy |
2,344Kj 566Kcal |
---|---|
Fat | 50.4g |
Saturated Fat | 24.4g |
Carbohydrate | 3g |
Sugars | 2.6g |
Protein | 25.2g |
Salt | 0.3g |
Fibre | 2.1g |
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