Ingredients

Serves 4

4 x 200g salmon fillets
2 bunches asparagus, trimmed on the diagonal
1 tbsp extra virgin olive oil
Salt & pepper, to season
1/3 bunch of chervil, leaves picked
1 lemon, quartered, seeds removed


Beurre Blanc Sauce
Makes 1¼ cups

1/3 cup dry white wine
1/3 cup white wine vinegar
1 eschalot, finely chopped
1 bay leaf
4 sprigs lemon thyme
150g cold butter, cut into 1cm pieces
1 tbsp finely chopped chervil
1 tbsp finely chopped tarragon
½ tsp lemon juice

Method

As featured in the November 2011 issue of MasterChef Magazine

 

In a pot of boiling, salted water blanch the asparagus for approximately 3 minutes, or until tender but not too soft. Drain the asparagus and toss in half tablespoon of olive oil and season.

Rub the remaining olive oil over the salmon fillets and cook them in a very hot, heavy-based pan for approximately 1½  minutes either side until they are medium (seared on the outside, but still pink in the middle).
Divide the salmon among plates, top with asparagus, pour over the beurre blanc sauce and scatter with chervil and garnish each plate with a lemon quarter.

To make beurre blanc sauce:
Place wine, vinegar, eschalot, bay leaf and thyme in a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium and cook 4 minutes or until reduced by three-quarters. Strain through a fine sieve into a bowl, discarding solids.

Return sauce to a clean saucepan over low heat. Add butter, a piece at a time, whisking well after each addition until combined and emulsified. Stir in chervil, tarragon and lemon juice, then season with salt and pepper. Cover sauce and keep warm until needed (it’s best to make beurre blanc as close as possible to serving; if you allow it to cool, it will solidify).