Asparagus Salmon Gratin

Ingredients

• 500 g white asparagus
• 1 tsp sugar
• 1 tbsp butter
• Salt
• 600 g salmon fillet
• 3 egg yolks
• 120 g butter
• 50 ml white wine
• 2 tsp medium-hot mustard
• 0.5 bunch dill
• Salt
• red pepper

Instructions

1. 1.

   Thinly peel the asparagus, trim the woody ends, and wash the spears. Fill a wide pot with enough salted water to cover the spears later. Add sugar and butter, bring to a boil, then simmer the asparagus over medium heat for about 6 minutes.

2. 2.

   Remove the asparagus from the broth and drain. Wash the salmon fillet, pat dry, and cut into approximately 1 cm thick slices. Place each salmon slice over 3-4 asparagus spears. Arrange the salmon-asparagus parcels in a greased baking dish. Preheat the oven to 225°C with broiler or upper heat.

3. 3.

   Melt butter for the sauce. Whisk egg yolks with wine over a hot water bath until frothy. Gradually add the liquid butter while stirring constantly. Season with mustard, salt, and red ground pepper. Gently wash dill, trim the tips, and stir into the sauce. Pour the sauce over the asparagus. Bake the salmon-asparagus gratin for about 10 minutes until golden brown.