Salmon Rolls Filled with Asparagus on Bernaise Sauce

Cut the salmon into strips about 7 to 8 cm long, 3 to 4 cm wide and 1/2 cm thick. Prepare the salmon slices with whipped cream and egg white in a cutter to a farce.

Peel the asparagus spears. Boil the peels in boiling hot salted water seasoned with butter and sugar, then remove the peels and cook the asparagus spears in the broth until al dente.

Season the salmon strips with salt and spread with the farce. Cut off the asparagus spears if necessary and place them on top. Wrap the salmon around the asparagus. In a frying pan with butter, sear the salmon rolls on the seam and finish cooking for 5 min in the oven at 180 degrees Celsius.

Boil the white wine and 1 tbsp vinegar in a saucepan by half, season vigorously with salt and freshly ground pepper, remove from the heat and whisk in the yolks. Gradually add the melted butter, continuing to whisk until a thick sauce is formed. Chop the kitchen herbs, add them and season the sauce with salt.

Serve the salmon rolls with the sauce. Serve with new potatoes.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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