An easy, delicious and nutritious keto lunch made with organic ingredients.
200 g salmon
200 g fresh green local asparagus
80 g butter, melted
1/2 tbsp mustard
1 tbsp fresh lemon juice
1 tsp butter
1 garlic clove, minced
1 dl white wine
1 egg yolk
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chive, finely chopped
1 small sprig of fresh thyme
Melt the butter for the sauce.
Sauté the garlic in the 1 tsp butter, add the wine. Cook for about 5 minutes, until it is reduced by about half.
Vigorously whisk the egg yolk, the mustard, the lemon juice and the garlic-wine mix over low heat until the mixture thickens and doubles in volume.
Slowly drizzle in the melted butter and continue whisking until the sauce is thickened.
Remove from heat, whisk in cayenne, pepper and salt.
Add the fresh herbs.
Cover and place in a warm spot until ready to use. Ideally, you can do this with a pre-heated thermos flask.
Fry the salmon until crispy on the outside and juicy on the inside.
Cook the asparagus in salted water, with one slice of lemon, for about 10 minutes - depending on the thickness of the asparagus.
Serving: lay the salmon on a plate with the asparagus. Spoon the sauce over the asparagus. Season with salt and optionally garnish with fresh parsley.