A delicious recipe for the asparagus season:
Cut the wild salmon into 170 to 200 g steaks. Heat butter, fry steaks on both sides, season with salt and pepper. Sauce: Melt butter, add rose paprika, shallots and white wine, reduce to one third. Remove from heat, add sour whipped cream, salt and freshly ground pepper to taste.
As a side dish, we recommend steamed, firm-to-the-bite vegetables such as cauliflower, broccoli, asparagus spears.
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