Salmon and asparagus crespellet au gratin with orange-hollandaise sauce

Name: Salmon and asparagus crespellet au gratin with orange-hollandaise sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp Salt; 150 g Flour; 1/8 litre Milk; 1.25 kg white asparagus; 1 TEASPOON Sugar; 1/8 litre Non-carbonated mineral water; 2 TABLESPOONS clarified butter; 350 g (approx. 20 slices) Smoked salmon; 100 g Whipped cream; 1/4 litre Orange juice; 1/2 Organic Orange; 1 bag "Preparation for Sauce Hollandaise" (for 125 g butter); 125 g cold butter; 7-10 Tbsp Pepper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Wonderful to prepare: Boil the asparagus the day before and prepare the pancakes. With a quickly made sauce pouring, it is then only a short time to put it in the oven.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 Eggs (Gr. M)
7-10 Tbsp Salt
150 g Flour
1/8 litre Milk
1.25 kg white asparagus
1 TEASPOON Sugar
1/8 litre Non-carbonated mineral water
2 TABLESPOONS clarified butter
350 g (approx. 20 slices) Smoked salmon
100 g Whipped cream
1/4 litre Orange juice
1/2 Organic Orange
1 bag "Preparation for Sauce Hollandaise" (for 125 g butter)
125 g cold butter
7-10 Tbsp Pepper

Directions

1
For the pancake batter, mix eggs and salt. Add flour and milk one after the other. Let the dough swell for about 30 minutes.
2
In the meantime, wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with sugar for about 12 minutes. Lift them out and let them drip off.
3
For the pancakes, stir mineral water into the dough. Heat the clarified butter in portions in a pan (approx. 16 cm Ø). Bake 10 thin pancakes one after the other until golden brown.
4
Place the pancakes on the work surface and cover each with 2 slices of salmon. Depending on the thickness, place 2-3 asparagus spears on top and roll up. Cut each roll into 4 pieces and place them in an ovenproof dish.
5
For the sauce, pour cream, orange juice and zest into a pot. Stir in the sauce powder and bring to the boil briefly. Beat butter in pieces. As soon as the butter has melted, remove the pot from the heat. Season sauce with salt and pepper and pour over the rolls. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-25 minutes.
6
The spears cook particularly gently in a tall, narrow asparagus pot. Fill the pot with water only to about 1⁄3. Place the asparagus heads up in the sieve insert in boiling water and place the lid on top. This way the tender asparagus heads cook in steam and do not boil. Available now from Tchibo, for example; approx. 30 €.