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🍽️ Salmon Crepes with Asparagus Hollandaise

658 kcal · 30 min · 4 servings

Ingredients

• 8 stalks asparagus
• 0.5 tsp salt
• 1 pinch sugar
• 125 g butter
• 2 egg yolks
• 1 tbsp lemon juice
• salt
• white pepper (from the mill)
• chive rolls (for garnish)
• 150 g flour
• 1 tbsp freshly chopped tarragon
• 250 ml milk
• 1 egg
• 1 pinch salt
• butter (for frying)
• 4 tbsp crème fraîche
• 1 tbsp lemon juice
• 200 g smoked salmon

Instructions

1. 1. Peel the asparagus and trim off the woody ends.
2. 2. Bring water to a boil and add salt, sugar, and the asparagus spears.
3. 3. Cook the asparagus for about 15 minutes until it is firm to the bite.
4. 4. Remove the asparagus from the water and let it cool down.
5. 5. Melt the butter and skim off the rising foam.
6. 6. Place the egg yolks and 3 tablespoons of asparagus cooking liquid into a metal bowl.
7. 7. Whisk the mixture over a hot water bath until creamy.
8. 8. Remove the bowl from the heat and stir in the butter drop by drop.
9. 9. Pour in the remaining butter in a thin stream while stirring constantly.
10. 10. Make sure the sauce does not curdle.
11. 11. Season the Hollandaise sauce with lemon juice, salt, and pepper.
12. 12. Preheat the oven to 200 degrees Celsius fan-forced.
13. 13. Whisk flour and tarragon smoothly with the milk.
14. 14. Stir the egg into the batter and season with salt.
15. 15. Ensure the batter is slightly liquid.
16. 16. Heat some butter in a frying pan.
17. 17. Bake 4 pancakes one after the other.
18. 18. Whisk crème fraîche with lemon juice.
19. 19. Spread the mixture onto the pancakes.
20. 20. Top the pancakes with smoked salmon and asparagus.
21. 21. Roll up the pancakes.
22. 22. Place the rolls into a fireproof dish.
23. 23. Pour the sauce over the rolls.
24. 24. Gratin the rolls in the oven for 10 to 15 minutes until golden brown.

Nutrition per serving

• kcal: 658
• Protein: 22 g · Fett/Fat: 48 g · Carbs: 34 g