Asparagus tarte flambée with crème fraîche and salmon

Name: Asparagus tarte flambée with crème fraîche and salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
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; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

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
baking paper

Directions

1
Wash the white asparagus, peel and cut off the woody ends. Wash green asparagus, cut off woody ends. Cook white asparagus in boiling salted water with 1 tsp. 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. sugar for about 5 minutes. Remove, rinse with cold water, drain, cut diagonally into thin pieces
2
Wash the fish, dab dry and 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 the 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 and serve immediately