-----------------------------------SAUCE-----------------------------------
1 1/2 lb Asparagus, medium/small Salt (to taste)
2 oz Butter, unsalted Pepper (to taste)
2 c Cream, heavy
----------------------------------ASSEMBLY----------------------------------
8 ea Salmon, steaks, 3/4-inch 2 oz Butter
-- thick, boned
For the Sauce:
==============
Wash the asparagus and snap off the white ends. Set aside all tops
and half that number of ends. Plunge the tops into a large pot of salted,
boiling water and cook until limp but not for too long. (Note: Cook
slightly longer than for eating. If undercooked, they will not process
well; if overcooked, they will taste earthy.)
Drain the asparagus thoroughly and, while still hot, run it through
food processor with unsalted butter for 3 - 4 minutes until smooth,
scraping down the sides of the processor frequently.
Meanwhile, chop asparagus ends to remove the dry hard field cuts and
simmer with cream. Cook the ends slowly for 20 minutes, then strain,
pressing through gently. Just before serving, combine asparagus, butter
and cream. Heat slowly to just below boiling point. Adjust the seasonings
to taste.
To Assemble:
============
Salt and pepper the salmon steaks. Melt the butter in a heavy enamel
or copper saute pan. When the butter begins to brown, add salmon and cook
one side for 30 seconds.
Remove the pan from heat, turn the salmon carefully, and let cook in
the hot pan off of the heat for 30 seconds. Salmon will still be quite
rare. If you like your fish done more, add to the cooking time slightly.
Don't overcook! The salmon loses a lot of flavor when overcooked.
Place the salmon on a towel (cloth or paper) to drain.
Just before you finish cooking the salmon, spoon some of the sauce
onto heated plates; then place the cooked drained salmon on top of the
sauce and serve immediately.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California
Pastry Chef: Ann McKay
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