Loch Duart salmon fillet and Glamis asparagus with chive & lovage sauce

Ingredients

1. 4 salmon fillet portions
2. 2 bunches asparagus
3. 2 shallots
4. 1 glass white wine
5. 100ml double cream
6. Small bunch of chopped chives
7. Small bunch of chopped lovage
8. Juice of ½ Lemon
9. 100g unsalted butter

Method

• 1. 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.
• 2. Blanch the Asparagus in boiling salted water.
• 3. Heat a non stick frying pan and cook the salmon for 2-3 minutes each side & season with salt & pepper.
• 4. Warm through the sauce – do not boil.
• 5. Place asparagus onto serving plate. Place salmon on top of asparagus and spoon sauce around.