Alpine Salmon Steaks with Asparagus, Nettle Cream and Salad from Rudolf and Karl Obauer

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Ingredients for 6 portions
  • 600 g White asparagus, peeled
  • Salt
  • tsp Sugar
  • tbsp Olive oil
  • 6 Wild salmon steaks, 150 g each
  • 100 g Sorrel
  • Arugula [Rocket leaf] (optional)
  • 50 g Bean or bamboo shoots
  • 4 tbsp Apple balsamic vinegar
  • Lemon juice
  • tbsp Hazelnut oil
  • Peanut oil (optional)
  • For the nettle cream
  • 150 g Nettle tips
  • Salt
  • 4 tbsp Olive oil
  • 1 Garlic clove(s)
  • 250 g Sour cream 15 % fat
  • 50 g QimiQ Classic
  • 1 tsp Horseradish paste
  • pinch(es) Salt and pepper
  • pinch(es) Cayenne pepper
Method
1.
For the nettle cream, blanch the tips in salted water for approx. 4 minutes. Quench with ice cold water and allow to drip dry. Place in a bowl with 60 ml of the water used for blanching, olive oil, crushed garlic, sour cream, QimiQ Classic, horse radish, salt, pepper and cayenne pepper and blend smooth. Chill.
2.
Peel the asparagus and cook in lighly salted and sugared water for approx. 10 minutes and quench with ice cold water. Preheat the oven to 430° F.
3.
Heat olive oil in an oven proof pan. Fry the salmon steaks on one side, turn over and finish in the hot oven for approx. 10 minutes.
4.
Marinate the washed salad with salt, vinegar, lemon juice and oil.
5.
Remove the fish from a pan and place on a kitchen towel to drain. Arrange on a plate with the asparagus and nettle cream and serve with the salad as a side dish.