Asparagus with Anise Salmon and Hazelnut Sauce

(*) Asparagus spears – culture and myth.

Make peeled asparagus spears in salted water for 20 min. Roast the hazelnuts in a frying pan without fat.

Put salt, water, egg yolks, pepper, juice of one lemon and white wine in a bowl and whisk on the stove until the liquid thickens. Immediately remove from heat and continue beating until everything has cooled down a little.

Finally, add the roasted hazelnuts to the sauce. Cut the asparagus bundle in the middle. Place the heads upright in the center of the plate, and drape the remaining asparagus ends around the asparagus tips, freed from the string. Evenly spread the hazelnut sauce all around.

Preparation Salmon:

Grind pepper, sugar, star anise. Rub the salmon with it, season with salt and let it rest for one night. Scrape off the spices with the back of a knife and portion the salmon. Roast briefly in butter on a low fire with spring onion rings for one minute on each side.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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