Asparagus Gratineé with Spelled Sourdough Waffles and Salmon

5 from 8 votes
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people


Sourdough wafers


    • 4 tbsp Sourdough approach
    • 200 g Spelt flour type 630
    • 2 tbsp Sugar
    • 200 g Buttermilk


    • 1 Pc. Eggs
    • 1,5 tsp Salt
    • Butter or oil for the waffle iron

    Asparagus gratineé

    • 8 Discs Kat ham
    • 8 Rods Asparagus
    • 50 g Cream
    • 1 Pc. Egg
    • 75 g Parmesan
    • 1 toe Garlic


    • 2 Pc. Salmon fillet with skin
    • Butter for frying
    • Salt pepper


    Waffles (I)

    • Use buttermilk, sugar, flour and sourdough to make the topping and let it stand for 3 or 4 hours at room temperature. It can start bubbling a little.
    • Then mix in the egg and salt.


    • Wash and peel the asparagus and cut off the woody ends. Cook in slightly boiling water until firm to the bite (approx. 15 minutes). Let it cool down, wrap the ham and place in a greased gratin dish.
    • Chop a small clove of garlic. Whisk together with the egg, the grated cheese (if it should be regional no Parmesan) and the cream. Pour over the asparagus and grill in the oven at 160 ° C / fan oven for 25 - 30 minutes.

    Waffles (II)

    • Preheat the waffle iron to the highest or second highest setting. When it's hot, brush both plates with butter. Place a ladle of the sourdough mixture in the middle and close the lid. Bake and when it is browned take out and keep warm.


    • Salt and pepper the salmon and fry on the skin side. Turn only briefly and fry the fillet side. Serve with the asparagus on the waffles.

    Final remark

    • I actually wanted everything to be regional, so I used a radius of around 150 km as a basis. For the salmon, the sugar, the salt and the pepper, it was clear that it does not occur regionally. I only got regional flour in a hurry as whole grain, which is why a supraregional product was used here. In any case, you have to concentrate when shopping and a supermarket is not enough to get everything.
    • Origin: local: buttermilk, asparagus, eggs, cheese (no Parmesan), ham, cream, butter; Own production: sourdough; Asureisser: salmon, spelled flour type 630, salt, pepper, sugar
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    Written by John Myers

    Professional Chef with 25 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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