Salmon with Horseradish Crust on Asparagus Vegetables

A delicious recipe for the asparagus season:

Grate the toast. In the soft butter add a tiny bit of salt, juice of one lemon, pepper and 1 tbsp freshly grated horseradish form and mix well. Then add the white bread crumbs.

Season the salmon fillets with salt and pepper and spread 1/2 cm thick with the horseradish mixture on the original skin side.

Peel the asparagus precisely and cut the lower ends into small pieces. Put the asparagus peels and ends in enough boiling water seasoned with a little salt, sugar and juice of a lemon and make 15 min. Then strain the stock and make the asparagus spears in the stock for 8-10 min. Take out the asparagus and cut into thirds.

Whipped cream and flour butter to the stock form and boil to a third.

Finally season with salt and sugar, add asparagus again and stir in freshly chopped chervil.

Sear the salmon fillet briefly in a frying pan with oil on the underside, then place under the broiler until the crust is golden brown and then rest for another 1-3 min. The salmon should still be pink inside.

Arrange the asparagus vegetables and arrange the salmon slices on top.

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