Seared supreme of salmon

(Serves 2)

For the salmon, you need:
500 g fresh salmon
20 g fresh ginger
10 g fresh coriander leaves
2 cloves garlic
1 small red chili
4 slices soft white bread
6 asparagus spears
80 g new potatoes

For the citrus beurre blanc sauce, you need:
1 small onion
1 garlic clove
1 lemon, zested
4 tbsp white wine
300 ml cream
50 g salted butter

In a food processor, combine the crusted bread, ginger, coriander leaves, garlic cloves and chili. Pulse at high speed until all the ingredients have broken down.

Season the salmon with sea salt and fresh black pepper on both sides. In a hot frying pan, pour some olive oil and gently place the salmon skin side down. Cook for one minute and turn. Remove from the heat and leave to rest for two minutes.

Place the bread mixture on top of the salmon and bake in an oven for about five minutes at 180ºC.

Boil the asparagus for two minutes and the new potatoes until cooked.

For the beurre blanc, heat some olive oil in a small saucepan and sauté the chopped onion and garlic. Cook until they are soft but not browned. Add the white wine and reduce. Pour in the cream and lemon zest and bring to a boil. Lower the heat and cook for about one minute. Add the chilled butter and whisk gently until the butter has emulsified into the cream. Remove from the heat.

To serve, pour some sauce on the plate. With a spatula, lift the salmon and place on the sauce. Finally, rest the asparagus on the salmon at an angle along with the potatoes.