Salmon & Asparagus with Gnocchi
2 pieces fresh salmon
1 packet asparagus
2tbsp Clarified Unsalted butter – clarify by gently melting it in a pan and skimming off the froth.
Lemongrass butter (see recipe below)
Gnocchi – enough for 2
Scallops – enough for 2
Add the salmon to the clarified butter in a fry pan and cook slowly.
Melt the lemongrass butter in a separate saucepan and put in the gnocchi then add the scallops, a squeeze of lemon.
Add the asparagus to a pan of cold water and cook until soft.
Serve the salmon on top of the asparagus. Add the scallops and gnocchi.
1 stalk of lemongrass – outer leaves, removed and core minced
½ zest of lime – finely grated
1cm fresh ginger minced
2tbsp parsley – chopped
½ cup salted butter – softened
1tbsp Thai fish sauce
Freshly ground black pepper
Put all the ingredients in the bowl of a hand blender and blend until smooth.
Either put in a Kilner Clip Top Jar or shape into a roll, wrap and chill.
Keeps in the refrigerator for up to a week.