Asparagus Crepes Au Gratin with Wild Salmon Sauce

Preparation of the sauce:

Reduce vinegar, water, wine, shallots and kitchen herbs, clear the butter. Beat the egg yolks with the reduction, fold in the butter, season with the juices and salt, add chopped tarragon.

Preparation of the crêpes:

Stir all ingredients together and bake narrow crêpes (unit 1 at a time) in a buttered frying pan.

Preparation of the asparagus vegetables:

Remove peel from asparagus spears and tie with twine. Boil salted water and season with butter, lemon and sugar. Cook the asparagus spears in it until soft.

Preparation of the salmon:

Portion the salmon, season it and roast it in hot olive oil until pink.

Finishing:

Fill the crêpes with the asparagus spears cut into pieces, arrange them decoratively with the salmon and cover with the orange sauce.

Bake in the heated oven at 200 °C for 5 to 6 min.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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