Salmon and asparagus rolls, lemon beurre blanc, arugula

Preparation time: 30 min

Preheat your four at 400 °F

• General preparation

  Break up the asparagus to get rid of the fibrous part and then peel them if they have a large diameter. Finely chop the shallot. Crush the peppercorns using a mortar. Cut butter into cubes and store in refrigerator. Zest the lemon and squeeze its juice. Portion the salmon fillet into 4 equal pieces and butterfly them to get 4 salmon scallops.

• Salmon roll preparation

  Cook the asparagus for about 2 minutes in boiling water or steam them before plunging them into an ice bath to stop cooking. Season the salmon with salt and pink peppercorns, crushed in a mortar previously. Place 3 asparagus in the center of each salmon scallops and roll the salmon around. You can fix the roulade with a bamboo spike. Place the roulade on a baking sheet lined with parchment paper and bake about 8 to 10 minutes until you obtain a medium rare center.

• Lemon beurre blanc preparation

  In a saucepan combine the shallots, white wine and lemon juice. Let it reduce by about two thirds. Remove from heat and start to stir in the cold butter bit by bit, stirring constantly with a whisk to create a smooth sauce. Finally, add the lemon zest and let it infuse for a few minutes.

• Arugula salad preparation
  Mix maple syrup and lemon juice with a whisk. Stir in olive oil in a drizzle, then season with salt and pepper. Mix with the arugula at the last moment.
• To serve
  Place a salmon roll on your plate. Drizzle with lemon beurre blanc and serve alongside with the arugula salad.