Salmon, fillet without skin — 700 g
Asparagus — 2 bunches
Vegetable oil unscented — 1 tbsp
Butter — 2 tbsp
Flour — 2 tsp.
Dry white wine — 2/3 Cup
Dill — 1/3 of the beam
Sugar — 1/2 tsp
Salt — to taste
Freshly ground black pepper
1. In a saucepan boil the water with salt and throw the asparagus. Simmer for a few minutes, no more — otherwise the asparagus will lose its taste and texture. Drain and be sure to douse with cold water, this will stop the cooking process.
2. Fish cut into pieces and fry on medium heat in vegetable oil on a nonstick pan. Season with salt and pepper. Cover with mesh to spray the grease does not stain the plate. Saute for 4-5 minutes until the skin becomes crispy and the top fish — pastel colors. The exact time depends on the fatness of your fish. Remember that it is better to nethergate than to overdo the fish. White bubbles of protein — a sign that the fish was cooked too long.
3. Join in the sauce. In a small saucepan over medium heat, begin to melt the butter, add the flour and cook for a few minutes, stirring with a wooden spatula. Pour in the white wine and cook for another 2-3 minutes. In the late season with salt and pepper and add the chopped dill. If the sauce is too sour, add sugar. Pour over the fish sauce and serve with asparagus or other vegetables.