Fish: Salmon Cream Cheese Tartlets with Franconian Asparagus Salad

Peel the asparagus, cut off the ends and prepare the salad according to the recipe (salads: Franconian asparagus salad).

Put the skins and ends in a large saucepan, cover with water and boil over low heat for an hour. Let cool, pour through a sieve, collect the stock and squeeze out the asparagus peels. Now reduce this brew until about 200 ml of liquid remain.

Cut two slices out of the toast with dessert rings.

Sort out the radish leaves and wash them thoroughly. Peel and dice the onion and fry in a little oil. Add the radish leaves, let them collapse, sauté for about three minutes and then leave to cool. (For pictures, see sauces: Dip or dressing made from radish leaves and cream cheese)

Puree the cream cheese together with the syrup / honey, salt, pepper and the onion-radish leaf mixture.

Soak two sheets of gelatine in a little cold water, squeeze them out and let them melt over low heat.

Now stir the cream cheese preparation into the gelatin. Spread half of the cream on the slices of toast and chill.

For the brew, bring the cleaned celery, the peeled carrot, the onion and the spices to the boil in water. Cut the salmon into large pieces, remove the stock from the stove, add vinegar and cook the fish in it for about 7 minutes.

Put the fish in a tall vessel, add a few pieces of onion and carrot, add the cream and puree everything finely. Season to taste with salt and pepper.

Soak two more sheets of gelatine in cold water, squeeze out as above, let them melt and mix with the laughing cream. Now distribute this on the cream cheese layer and put it back in the cold.

As soon as the fish layer is firm, spread the remaining cream cheese cream over it.

For the third time, but now only allow one sheet of gelatine to swell and mix with 50 ml of the asparagus peel stock reduction. Pour over the cream cheese cream and chill.

Melt the butter in a saucepan, stir in the flour and make a simple stoving. Deglaze with 150 ml asparagus peel stock reduction and stir well. Refine with cream and season with salt and pepper. Possibly also add a little sugar. Alloy with an egg yolk. The sauce should have cooled down a bit by then.

Cut the chives into small rolls and stir into the sauce.

Remove the salmon tart from the rings with a sharp knife, arrange on a large plate, drape four to five stalks of asparagus salad next to it and pour a few spoons of the sauce over it. Garnish with a few chives rolls.

TIP: For us it was a main course. With smaller dessert rings it becomes a starter for four people and with very small shapes it becomes a great story for a cold buffet.

* Cream cheese: Put the yoghurt in a sieve lined with a strainer, cover, weigh down with a stone or something similar and place in the refrigerator overnight. Great drinks can be mixed from the whey. Process the cream cheese further as you wish.