Asparagus with salmon baked in a pancake

Ingredients for 4 servings:

• 750 g asparagus
• 300 ml milk
• 200 g flour
• 2 eggs
• ½ tsp salt
• 50 g butter
• 50 g flour
• 300 ml milk
• 150 ml vegetable stock
• e.g. salt and pepper
• n. B. Nutmeg
• 200 g cream cheese
• 400 g salmon fillet(s), skinned
• 100 g Parmesan
• chives if required

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Peel the asparagus and cook until soft, about 20 minutes. For the pancakes, mix the milk with flour, eggs, and salt to form a batter. Cook 4 pancakes one after the other. For the sauce, first melt the butter, then stir in the flour to make a roux. Deglaze with the milk and vegetable stock, stirring to create a creamy sauce. Season with salt, pepper, and nutmeg. Rinse the salmon, pat dry, and cut into thin strips. Spread the pancakes with cream cheese, top with the salmon and asparagus, and roll them up. Place the rolled pancakes, open-side down, next to each other in a baking dish. Pour the sauce over the pancakes and sprinkle with grated Parmesan cheese. Bake in a preheated oven at 180-200°C (top/bottom heat) for about 20 minutes. Sprinkle with chives, if desired.