Asparagus, smoked salmon and Sauternaise sauce Recipe



Pre heat the oven at 210°C

Defrost some puff pastry

Reduce 2 dl Sauternes* till 1/3. Cool and set apart.

Melt and skim 100 g butter and keep warm

Peel 4 asparagas and cut off 3 cm of the ends.

Butter 2 cream bun tins and fold puff pastry around them.
Cover with egg yolk and bake for 15 mins

Bring water to the boil with the asparagus peel and cut offs.
Then cook the asparagus for 7 - max 10 mins

Beat, au bain-marie, the wine and 2 egg yolks till frothy. Keeping the temperature under 60° C!
Then slowly add the molten butter, bit by bit, keep whisking.

Get the pastry from the oven and fill them with the asparagus.

Spoon the Hollandaise sauce on plates
Asparagus on top, followed by some smoked salmon and finally the pastry.

(Based on a recipe by Rijk van Wijk)

* or a cheeper sweet wine like Monbazzilac



from simple food, looking good
Asparagus, smoked salmon and Sauternaise sauce Recipe

from Sweet Cake

Asparagus, smoked salmon and Sauternaise sauce Recipe https://sweetteabiscuits.blogspot.com/2020/04/asparagus-smoked-salmon-and-sauternaise.html

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