Pan-Fried Salmon with Potato Gratin Butter poached Asparagus & Herb Mornay Sauce

For the pan-fried Salmon  

1. Season the salmon fillets with salt and crushed pepper.
2. Heat the Olive oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat.
3. Once the butter starts bubbling, place the salmon, skin-side-down, and fry for 3 mins until crisp.
4. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

1. Preheat the oven to 200 degrees C.
2. Prepare the Cream soup base using Custom Culinary^® Gold Label Cream Soup Base.
3. Thinly slice the potato, transfer to a bowl, and the grated cheese, garlic and the thyme. Season with some black pepper and salt.
4. Pour the potatoes and cream soup base into a baking dish, then cover \with aluminum foil.
5. Place the baking dish on a sheet pan, then bake for 1 hour.
6. Remove the foil and bake for 30 minutes more, until the potatoes are tender, bubbling, and golden brown on top.

1. Wash and clean the asparagus.
2. Take a shallow pan, add water and the salted butter. Keep in a high heat, let the butter melt.
3. Once it starts to boil, lower the heat to medium, add the asparagus and let it poach for 90 seconds. Turn off heat, remove the asparagus from butter and keep aside.

1. Prepare the Cream soup base using Custom Culinary^® Gold Label Cream Soup Base following the preparation instructions.
2. Take 300g of the sauce in a sauce pot, add the grated gruyere and parmesan cheese, mix well. Add the chopped herbs and cook for 2 minutes in a low heat.
3. For serving, place the prepared salmon a bed of potato gratin and asparagus to its side and sauce on the salmon.