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Asparagus gratin

updated

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Ingredients for 4 servings:

  • 600 g asparagus
  • 800 g potatoes
  • 600 g salmon fillet(s)
  • 50 ml vegetable stock
  • 50 ml white wine
  • 150 g cheese, grated
  • 200 g crème fraîche
  • 1 tsp sugar
  • 2 tsp butter
  • Salt
  • 1 bunch of chervil
  • 1 egg(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with potatoes and salmon

Peel the asparagus, cut into bite-sized pieces, and cook covered in a little salted water with the sugar and 1 teaspoon of butter for about 15 minutes. Boil the potatoes in their skins until tender, peel, and cut into wedges. Cut the salmon into 2 cm wide pieces and sauté in the stock and wine for about 4 minutes. Drain well. Mix the chopped chervil with the grated cheese, egg, and crème fraîche and season with salt. Place the asparagus, potatoes, and salmon in a greased gratin dish and pour the crème fraîche mixture over the top. Bake in a preheated oven at 200°C until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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