Assorted Asparagus with Tomatoes and Creamed Horseradish Sauce

Name: Assorted Asparagus with Tomatoes and Creamed Horseradish Sauce
Yield: 4
Ingredients: Olive oil; 4 fresh salmon fillets, skin removed (120 grams each); Salt; White pepper; 12 asparagus spears; For the sauce:; 100 ml heavy cream; Salt; White pepper; 10 sprigs of horseradish; 3 chopped asparagus; 1 tomato slice; Fresh herbs

1
Olive oil
2
4 fresh salmon fillets, skin removed (120 grams each)
3
Salt
4
White pepper
5
12 asparagus spears
6
For the sauce:
7
100 ml heavy cream
8
Salt
9
White pepper
10
10 sprigs of horseradish
11
3 chopped asparagus
12
1 tomato slice
13
Fresh herbs

Ingredients

1
Olive oil
2
4 fresh salmon fillets, skin removed (120 grams each)
3
Salt
4
White pepper
5
12 asparagus spears
6
For the sauce:
7
100 ml heavy cream
8
Salt
9
White pepper
10
10 sprigs of horseradish
11
3 chopped asparagus
12
1 tomato slice
13
Fresh herbs

Directions

1
Heat a non-stick skillet with a little olive oil
2
Add four fresh salmon fillets, skin removed (120 grams each)
3
Cook until the fish is half-cooked, leaving the top part raw
4
Season with salt and white pepper
5
On the side, cook 12 asparagus spears in boiling salted water with the lid off for three or four minutes, or until they're al dente
6
For the sauce:
7
Heat 100 ml of heavy cream in a pan
8
Season with salt and white pepper
9
Blend in a blender with ten sprigs of horseradish
10
Simmer
11
Serve one salmon fillet per plate with the sauce around it, finishing with three chopped asparagus and a tomato slice