John Myers
Ingredients for 4 servings:
- 150 g salmon fillet(s)
- 1 egg white
- Salt and pepper, white
- lemon juice
- ½ tsp horseradish, grated
- Dill, finely chopped
- 1 slice(s) white bread without crust (e.g. toast bread)
- 8 stalk(s) asparagus, white
- 4 stalk(s) asparagus, green
- 8 leaves of chard
- 200 g flour
- 150 g semolina (durum wheat semolina
- 3 eggs
- 1 pinch(s) nutmeg, grated
- 2 tbsp olive oil
- Clarified butter
- 100 ml cream
- 100 ml white wine
- lemon juice
- 2 shallots, finely chopped
- butter
- Cayenne pepper
- possibly Parmesan
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Dice the salmon and white bread, and puree with the egg white, salt, pepper, lemon juice, and horseradish until smooth. The ingredients must be cold; ideally, mix them in a metal bowl in an ice-water bath. The mixture should have a consistency large enough to form dumplings; add more white bread if desired. Finally, stir in the dill. Refrigerate until ready to use. Form dumplings with lightly floured hands. Let them simmer in barely simmering water for about 7 minutes, but do not boil. Peel the asparagus and cook for 4–6 minutes, depending on their thickness. Let it cool on a tea towel. Add 4 spears of green asparagus to the boil; we’ll need this for the sauce. Remove the coarse stems from the chard and blanch the leaves in the bubbling asparagus stock for about 1 minute. Add them to cold water, spread them out on tea towels, and reserve the stock. Knead the flour, durum wheat semolina, eggs, salt, nutmeg, and oil into a smooth dough, cover, and let rest. Lightly salt the asparagus spears and wrap them in the chard leaves. Roll out the pasta dough thinly and cut into ribbon pasta pieces approximately 2 cm wide and 60 cm long. Wrap the pasta spirally around the asparagus spears from the base to just before the head, overlapping the edges slightly. Place the pasta in batches in a sieve in a pan or pot and steam for 10 minutes, covered, then carefully remove. Sauté 2 shallots in a little butter, deglaze with 100 ml asparagus stock and 100 ml good, dry white wine. Reduce the sauce by about 1/4. Add 100 ml sweet cream, a generous squeeze of lemon juice, salt, and cayenne pepper, bring to a boil briefly, purée with the green asparagus, pass through a sieve, season to taste, and keep warm until ready to serve. Heat clarified butter in a pan and fry the asparagus spears until golden brown and crispy all over. Cut each spear into three pieces using a serrated knife, arrange vertically on a plate, drizzle with the sauce, and serve with the salmon dumplings. Variations: Instead of chard, you can use spinach or thinly sliced cooked ham. Brush the wrapped asparagus rolls with melted butter, place them in a gratin dish, sprinkle with Parmesan cheese, and broil them under a large grill at 240°C until golden brown. This way, you can prepare the dish well in advance; all you have to do is turn on the oven. Illustrated instructions can be found at this link: http://www.chefkoch.de/forum/2,33,329079/Hias-quot-30-aus-40-Zutaten-Menue-quot-nach-einer-Idee-von-Alberto.html
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