Makes 2-1/2 – 3 Litres
Bouquet Garni: Recipe follows
In saucepot bring court bouillon to a boil. Reduce to a gentle simmer. Add salmon and allow to sit 2 to 3 minutes. Check and remove when desired doneness has been reached.
Remove skin and keep warm.
In a hot pan melt some butter and add asparagus to reheat. Season with salt and pepper.
In saucepot on medium-high heat reduce carrot juice; ginger juice and lemongrass juice by one-third. Add cream to stabilize.
Slowly whisk in butter. Add lime juice and adjust seasoning.
Sweat carrot, celery, leek, onion, fennel, garlic and ginger. Add bouquet garni. Add lemon, orange and tomato. Add white wine and water. Simmer for one hour and strain.
In bowl or on large plate place the asparagus in the middle. Place the Salmon on the top and spoon the sauce over. Finish with a little coarse salt on the Salmon.