Asparagus-flamb cake with cream-fraiche and salmon (with balsamic cream)
very easy
40 mins
40 mins
Ingredients
- 250 g white asparagus
- 250 g green asparagus
- 7-10 Tbsp Salt
- 2 TEASPOONS Sugar
- 1 TEASPOON Lemon juice
- 300 g Salmon fillet without skin
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 150 g Fresh cream
- 1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
- 25 g flaked almonds
- 1 collar Rocket
- 2-3 TABLESPOONS Balsamic cream
- baking paper
Directions
- 1
Wash and peel the white asparagus and cut off the woody ends. Wash the green asparagus, cut off the woody ends. Cook white asparagus in boiling salted water with 1 teaspoon sugar and lemon juice for 8-10 minutes until very firm to the bite. Cook the green asparagus in boiling salted water with 1 tsp.
- 2
sugar for about 5 minutes. Remove, rinse with cold water, drain and cut diagonally into thin pieces. Wash the fish, dab dry, cut into thin slices. Mix oil with some salt and pepper, mix fish with it carefully
- 3
Season crème fraîche with salt and pepper. Roll out the tarte flambée dough on a baking tray and spread with crème fraîche, cover with salmon and asparagus pieces. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 13-15 minutes. In the meantime, roast the almonds in a pan without fat until brown, remove. Clean, wash and drain the rocket. Remove the tarte flambée, cover with rocket, sprinkle with almonds, sprinkle with balsamic cream and serve immediately
Nutrition Facts
540 kcal
36 g
33 g
25 g
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