This recipe was sent to us by Marc Sevenhans, our Delegate from Zythos (Belgium). It has been kindly provided by Duvel and can be paired with Duvel Hop Citra.
350 gr green asparagus
150 gr spaghetti
2 pieces of salmon
2 tablespoons of panko (or breadcrumbs)
Pepper and salt
Butter or oil for greasing
Ingredients fresh dill sauce
30 grams of flour
25 grams of butter
150 ml cream
350 ml fish stock (or vegetable stock)
1 tablespoon lemon juice
3 tablespoons chopped fresh dill (or 2 or 3 teaspoons dried dill)
Salt and pepper to taste
Heat the oven to 200 degrees. Boil the spaghetti in a pan of water. Grease the baking dish and place the salmon in the dish. Beat the egg and brush the top of the salmon with it. Sprinkle with a pinch of salt and pepper. Then gently press the panko on top. Place the baking dish in the oven for about 12 minutes until the salmon is cooked enough. If necessary, turn on the grill for a few minutes to create a nice brown crust.
Melt the butter in a saucepan and then add the flour. Stir with a wooden spatula over low heat for a few minutes. Now add the fish stock and bring to a boil. Then add the cream and heat through and finally stir in the finely chopped dill and lemon juice and season with salt and pepper (taste before adding salt to see if it is necessary).
Meanwhile, finely chop the onion and sauté it in a large pan. Cut a few centimeters from the ends of the asparagus and discard. Cut the asparagus into pieces and add to the pan. After 5 minutes, add the fresh dill sauce and spaghetti and you’re done!
Add the sauce to the spaghetti with asparagus and salmon and your dinner is ready! Then open your Duvel Tripel Hop Citra and enjoy this unique combination.
The original recipe can be found on: Pasta with asparagus, crispy salmon original recipe
Visit our Member organisation website: www.zythos.be