A more wonderful asparagus recipe:
1. butter the bottom of a wide saucepan and sprinkle with the diced shallots. Season the salmon pieces with salt and pepper and place them side by side in the saucepan.
Stir through the port, fish stock and maple syrup and pour it in so that the fish is half covered. Cover the saucepan, allow the contents to bubble and then gently simmer at a very moderate temperature for 3-5 minutes.
Carefully lift the fish out of the pot and keep warm. 4.
Pour the broth through a sieve into a sauté pan and cook uncovered until almost completely cooked. Add whipped cream and juice of one lemon and reduce by half again, seasoning the sauce with salt and freshly ground pepper. Arrange the salmon on hot plates and pour the maple sauce over it.
Tip: Serve with asparagus spears.
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