Recipe (english)

Asparagus with salmon crepes

Asparagus with salmon crepes

For asparagus with salmon, first peel the asparagus and cut off the woody ends. Place the peel and end pieces in a tall asparagus pot and fill up with water. Add 10 g butter, 10 g sugar and salt and bring to the boil. Remove the asparagus cuttings and skin with a skimmer from the asparagus broth and pour the cleaned asparagus into the asparagus broth. Cook asparagus at medium temperature for about 15 minutes until soft. Meanwhile, stir in the dough for the salmon crepes. Put the flour in a bowl and season with a pinch of salt. Melt 50 g butter in a saucepan at low temperature and add to the flour slightly cooled. Add eggs and milk and mix until smooth. Season with a little nutmeg. Cut the chives into fine rolls and add to the dough. In a coated pan, heat 1 tablespoon of corn oil per serving and bake three thin crepes from the dough one after the other at low temperature. Cover the crepes thinly with smoked salmon, roll up and cut into slices. Salmon crepes warm. Wash an untreated orange, dry and with a zestenrei├čer tear off a few strips of orange peel for decoration and set aside. Finely grate the rest of the peel and fill into a small bowl. Squeeze out the orange and add the juice to the grated peel in the bowl. Add the cream and the white wine and stir until smooth. Stir the egg yolks into the orange sauce. Season with salt, white pepper and a pinch of sugar. Place the bowl in a water bath and briefly bring the orange sauce to the boil while stirring constantly with a whisk until the sauce thickens slightly. Arrange asparagus with orange sauce on preheated plates and garnish with strips of orange peel. Arrange the salmon crepes next to the asparagus and serve immediately.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
775 kcal
47 g
37 g
55 g

(C)opyright by Marions Kochbuch