Asparagus soup with salmon tartare

Name: Asparagus soup with salmon tartare
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g white asparagus; 7-10 Tbsp Juice and peel of 1 organic lemon; 7-10 Tbsp Salt; 2 TABLESPOONS Sugar; 3 small shallots; 1/2 bunch Dill; 2 Salmon trout fillets (approx. 200 g each); 7-10 Tbsp Pepper; 30 g Butter or margarine; 2 TABLESPOONS Flour; 2 TABLESPOONS Pernod; 100 g Whipped cream

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp Juice and peel of 1 organic lemon
7-10 Tbsp Salt
2 TABLESPOONS Sugar
3 small shallots
1/2 bunch Dill
2 Salmon trout fillets (approx. 200 g each)
7-10 Tbsp Pepper
30 g Butter or margarine
2 TABLESPOONS Flour
2 TABLESPOONS Pernod
100 g Whipped cream

Directions

1
Wash and peel the asparagus and cut off the woody ends. Put the asparagus skins and ends in a pot with 1 litre of cold water. Season with 2 tablespoons lemon juice, salt and sugar. Bring to the boil and simmer for about 15 minutes.
2
Peel and finely dice the shallots. Wash the dill, dab dry and chop finely, except for a little to garnish. Dice trout fillets finely. Mix remaining lemon juice, fish, shallots and about half of the dill.
3
Season to taste with pepper and chill.
4
Pour the asparagus shells into a sieve, collecting the stock. Pour the stock back into a pot and bring to the boil. Cut the asparagus spears into pieces and cook in the stock for 6-8 minutes. In the meantime melt fat, dust with flour and sweat briefly.
5
Pour asparagus into a sieve, collect the stock and measure 800 ml. Pour the stock into the roux while stirring, bring to the boil and simmer for 1-2 minutes. Season with salt, pepper and Pernod and refine with cream.
6
Add asparagus slices and heads to the soup. Place trout tartar in the middle of a plate and pour soup over it. Garnish with dill and sprinkle with lemon peel.