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DanSadler
Tompouce with salmon and asparagus
Crispy puff pastry with white asparagus and salmon
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Ingredients
Directions
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Split the egg, the protein is not used. Beat the egg yolk. Chop the shallot.
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Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
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Put the asparagus in a pan with cold water and bring to the boil. Cook them for 5 minutes and turn off the heat. Let them stand for 10 minutes with the lid on the pan.
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In the meantime, preheat the oven to 200 ° C.
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Halve the slices of puff pastry and place them on a griddle covered with parchment paper. Prick holes with a fork. Brush with the egg yolk.
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Bake the puff pastry in the oven for about 8 minutes until golden brown. Remove from the oven and allow to cool.
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In the meantime, heat the butter in a saucepan and fry the shallot for 3 minutes. Add the Martini and cook for 3 minutes.
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Add the whipped cream and reduce to low heat in 8 minutes. Strain the sauce and season with salt and pepper.
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Halve the asparagus in the length. Place a slice of puff pastry on each plate. Place a slice of salmon and 3 half asparagus. Spoon some sauce over it.
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Repeat from the slice of salmon and cover with a slice of puff pastry. Bon appétit! .
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Nutrition
570Calories
Sodium32% DV765mg
Fat69% DV45g
Protein38% DV19g
Carbs7% DV22g
Fiber12% DV3g
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