White asparagus stew with oyster mushroom and salmon
Cooking is easy when you start with some awesme ingredients. Not much special in this recipe! Yet the combination of flavors in this white asparagus stew is bringing all it's elements to an even higher level! Prepare yourself a stunning smokey meal in no time! Cheers!
Servings 2 people
Ingredients
- 2 pcs. Salmon Filet
- 500 gr. white asparagus
- 200 gr. oyster mushrooms
- 1/2 shallot minced
- 1 tbsp olive oil
- 1 tbsp lime juice
- salt and pepper at taste
- 1/4 cup dry white wine (I used: Weiber Alsace 2016 Riesling)
- 1 tbsp coarsely chopped parsley at taste
- Parmesan cheese at taste
- 2 cloves garlic
Instructions
- Preheat 2 cast iron pans. Add some olive oil and rub it into the cast iron pans using a clove of garlic to release it's flavor!
- Chop the shallot thinly and add it to a medium heat cast iron pan until translucent.
- Peel the white asparagus with a thin peeler, slice them in three equal pieces and tear the oyster mushroom in pieces about as big as the asparagus. Add them to the cast iron pan on a hot fire to sear.
- Quench the asparagus and oyster mushroom with white wine and pour the ingredients in the cast iron pan with shallots on the medium heat zone. Let simmer for 15 minutes.
- Season the salmon with salt, lemon pepper, a squeeze of lemon juice and some parmesan cheese. Put it in the smoker skin side down for about ten minutes in the higher low temperature region and add a piece of apple wood to the fire.
- Ten minutes later you move the salmon to a place above the hot coals to crisp the skin for a couple of minutes. Check if the salmon has the desired cuisson. I prefer salmon when it slightly resistant yet tending to fall apart with a gentle push (mostly slightly rosé (duuh :p) on the inside).
- Taste the stew and add salt, pepper, lemon juice at taste. Sprinkle with fresh chopped parsly and parmesan cheese.