Salmon flan fallen on asparagus
easy
75 mins
75 mins
Ingredients
- 750 g white asparagus
- 750 g green asparagus
- 200 g Salmon fillet (without skin and bones)
- 150 g Whipped cream
- 4 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 7-10 Tbsp grated nutmeg
- 1 TABLESPOON dried dill
- 1/2 TEASPOON Sugar
- 1/2 bunch Dill
- 1 package (250 ml) Hollandaise sauce
- 4 discs (30 g each) smoked salmon
- 7-10 Tbsp Dill and lime slices
Directions
- 1
Wash and peel the white asparagus and generously cut off the lower woody ends. Wash the green asparagus and cut off the woody ends generously. Wash the salmon, dab dry and cut into cubes. Fill cream and salmon cubes into a high mixing bowl and puree with a blender. Stir in eggs with the whisk of the hand mixer and season well with salt, pepper, nutmeg and dried dill. Pour into four ovenproof moulds rinsed with cold water.
- 2
Place the ramekins in an ovenproof dish and fill it up to 2-3 cm with boiling water. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Leave to rest for a further 5 minutes in the switched-off oven. In the meantime, put white asparagus in boiling salt-sugar water and cook for about 18 minutes. After about 6 minutes of cooking time, add the green asparagus. Wash the dill, dab dry and chop. Warm up the sauce. Stir in the dill and keep the sauce warm. Pour the asparagus into a sieve, drain. Remove the flan from the oven, remove from the dish with a knife and turn over. Arrange asparagus, flan, some sauce and a slice of salmon on plates.
- 3
Wash the dill, dab dry and chop. Warm up the sauce. Stir in the dill and keep the sauce warm. Pour the asparagus into a sieve, drain. Remove the flan from the oven, remove from the dish with a knife and turn over. Arrange asparagus, flan, some sauce and a slice of salmon on plates. Garnish with dill and slices of lime as desired. Add the rest of the sauce extra
Nutrition Facts
580 kcal
11 g
46 g
31 g
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