Loch Duart Salmon Fillet and Glamis Asparagus with Chive & Lovage Sauce


  • 4 salmon fillet portions

  • 2 bunches asparagus

  • 2 shallots

  • 1 glass white wine

  • 100ml double cream

  • Small bunch of chopped chives

  • Small bunch of chopped lovage

  • Juice of ½ Lemon

  • 100g unsalted butter


Chop the shallots, place in a pan with white wine & boil to reduce liquid by two thirds. Add 100ml of cream and bring back to the boil. Whisk in approx 100g diced cold butter & strain through fine sieve into a clean saucepan. Add chives, lovage and lemon juice and set aside.

Blanch the Asparagus in boiling salted water.

Heat a non stick frying pan and cook the salmon for 2-3 minutes each side & season with salt & pepper.

Warm through the sauce – do not boil.

Place asparagus onto serving plate. Place salmon on top of asparagus and spoon sauce around.

Retour aux recettes

Serves: 4