Baked asparagus with salmon

Ingredients for 4 servings:

• 600 g potatoes, small
• 500 g asparagus, white
• 500 g asparagus, green
• 600 g salmon fillet(s)
• 4 slices of cheese (medium Gouda)
• 125 ml whipped cream
• 15 g butter
• 1 tbsp flour
• ⅛ liter water (asparagus water)
• 1 liter of water (salt water)
• butter
• salt and pepper
• lemon(s)
• Parsley
• dill

Instructions

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

Peel and boil the potatoes. Wash the asparagus and peel the white asparagus. Boil the asparagus scraps in salted water for about 15 minutes. Strain the stock. Cook the white asparagus for 15 minutes and the green asparagus for 5 minutes. Heat the butter and sauté the flour in it. Deglaze with the asparagus water, add the heavy cream, season with salt and pepper, and bring to a boil. Add the potatoes to the sauce, wash and finely chop the parsley, and pour over the potatoes. Wash the salmon fillet, pat dry, and fry in butter on both sides for about 5 minutes. Season with salt and pepper. Arrange the asparagus and salmon in portions on 4 plates and top each with a slice of medium-aged Gouda cheese. Briefly broil and serve with dill and lemon.