Tompouce with salmon and asparagus

Name: tompouce with salmon and asparagus
Cook time: 40 min
Total time: 48 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 medium sized egg; 1 shallot; 500 g fresh white asparagus; 4 slice frozen butter butter puff pastry grab 10 slices, freeze, thawed; 25 g unsalted butter; 50 ml Martini extra dry; 250 ml fresh cream; 200 g smoked salmon fillet

Crispy puff pastry with white asparagus and salmon

Ingredients

Kitchen Stuff

1 baking paper

Directions

Split the egg, the protein is not used. Beat the egg yolk. Chop the shallot.
Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
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.
In the meantime, preheat the oven to 200 ° C.
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.
Bake the puff pastry in the oven for about 8 minutes until golden brown. Remove from the oven and allow to cool.
In the meantime, heat the butter in a saucepan and fry the shallot for 3 minutes. Add the Martini and cook for 3 minutes.
Add the whipped cream and reduce to low heat in 8 minutes. Strain the sauce and season with salt and pepper.
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.
Repeat from the slice of salmon and cover with a slice of puff pastry. Bon appétit! .