Steamed Salmon With Asparagus And Vino Nobile Di Montepulciano Sauce

Preparation:

Preparation: For the sauce: add the wine to the fish stock and cook until everything is reduced to a quarter; then add the butter cut into pieces, salt and pepper and whip. For the salmon: salt and pepper the salmon, season it with a little lemon juice and put it in a pressure cooker for 2-3 minutes. For the asparagus: remove the white part from the asparagus, put them in a saucepan with boiling water, oil, salt, lemon juice and cook them al dente. Pour the sauce into the dish, arrange the salmon on top and garnish with the asparagus.