Our recipes

Ingredients

• 50 g softened butter
• 1/2 lime
• 1/2 orange
• 1/2 tsp cayenne pepper
• salt
• a splash of orange and lime juice, if required
• 600 g white or green asparagus
• 10 g butter
• 1 tsp honey
• 20 ml orange juice
• 75 ml chicken stock or vegetable stock
• 1/2 red chilli, finely chopped
• 4 sprigs of mint, finely chopped
• Optional: 10 sprigs of chives, cut into fine rings
• Salt
• 2 wild salmon fillets
• 1 tsp lemon zest

Preparation

Place the softened butter in a bowl and mix in the zest of one lime and half an orange.

Season with salt and cayenne pepper and, if necessary, add 1–2 dashes of orange and lime juice. Mix everything together.

Preheat the oven to 200 °C (top and bottom heat). Peel the asparagus and trim off the woody ends.

Place the roasting tin on a medium heat and melt the butter in it. Sear the asparagus in the butter for 4–5 minutes until browned, turning occasionally. If necessary, sear in two batches. After the first batch, wipe the roasting tin with a kitchen towel and add fresh butter to prevent it from burning.

In the meantime, mix the orange juice with the poultry stock and season very lightly with salt. Add the honey to the sautéed asparagus and allow to caramelise for 1 minute.

Then pour in the liquid and place the asparagus in the preheated oven, uncovered, for 15 minutes. Spoon the orange and lime butter over the wild salmon.

Once the asparagus has been in the oven for 15 minutes, reduce the oven temperature to 180 °C and place the wild salmon on top of the asparagus. Cook in the oven for a further 15 minutes.

The wild salmon will be translucent at the centre when it reaches approx. 55 degrees. It’s best to check the temperature with a meat thermometer. Whilst the wild salmon is cooking in the oven, mix together the chopped mint, lemon zest and chopped chilli, and season lightly with salt.

Before serving, sprinkle the oven-roasted asparagus and wild salmon with the mint and chilli mixture and the chives.

Enjoy your meal!