Asparagus with kimchi “scratched” and cured salmon
Rinse 1 salmon fillet under cold water and pat dry, then rub with lemon juice. Halve the lemongrass lengthwise, finely chop, and distribute over the fillet. Mix 10 g salt with 10 g sugar and sprinkle over the salmon fillet. Cover and marinate in the refrigerator for 8 hours.
- 400g salmon fillet (ready to cook and boned)
- 1 tbsp lemon juice
- 1 stalk of lemongrass (optional)
- 10 g salt
- 10 g sugar
- 1 tbsp olive oil
- 2 eggs (size M)
- 125 ml milk
- 100 g flour (type 405)
- Kimchi to taste
- Salt
- 1 tbsp clarified butter
- 750 g white asparagus
- 1 small clove of garlic
- 2-3 coriander sprigs
- 1 pinch of freshly grated zest from 1 organic lemon
- 1 tbsp room temperature butter
- 2 tbsp olive oil
- 100 ml vegetable broth
- Rinse the salmon under cold water and pat dry, then rub with lemon juice. Halve the lemongrass lengthwise, finely chop, and distribute over the fillet. Mix 10g of salt with 10g of sugar and sprinkle over the salmon fillet. Cover and marinate in the refrigerator for 8 hours.
- For the Kratzete dough, separate the eggs. Whisk the egg yolks with the milk, add the flour and mix to a smooth dough.
- Finely chop the kimchi to taste (be careful, it's spicy!) and stir it into the batter. Beat the egg whites with a pinch of salt until stiff using an electric mixer and gently fold them into the batter.
- Peel the asparagus with a vegetable peeler, cut the stalks into fifths, salt them and set aside.
- For the spiced butter for the asparagus, peel and finely grate the garlic, finely chop the coriander, and mix everything together with the grated lemon zest and the butter until smooth.
- To finish and serve: Turn the oven to 60 degrees, place the serving plate and bowl inside.
- Heat clarified butter in a large non-stick frying pan, pour in the batter, and cook the pancake slowly over low heat until light brown. Then turn it over and cook the other side until light brown as well. Break the pancake into pieces using two wooden spoons and continue cooking for another 2–3 minutes. Keep warm in the oven.
- For the asparagus, heat the olive oil in a (wok) pan and stir-fry the asparagus over medium heat for 10 minutes. Deglaze with broth and bring to a boil, then stir in the seasoned butter. Keep warm in the oven.
- Fry the salmon in a small pan with 1 tablespoon of olive oil for 1 minute on each side. Place it on a plate in the freezer for 3–5 minutes. Then slice the salmon and serve with grated fish and asparagus.
2. For the Kratzete dough, separate the eggs. Whisk the egg yolks with the milk, add the flour and mix to a smooth dough.
Finely chop 3 portions of kimchi (be careful, it's spicy!) and stir them into the batter. Beat the egg whites with a pinch of salt until stiff using an electric mixer and gently fold them into the batter.
Peel 4 asparagus spears with a vegetable peeler, cut the spears into fifths, salt them and set aside.
5 For the spiced butter for the asparagus, peel and finely grate the garlic, finely chop the coriander, mix everything with the grated lemon zest and the butter until smooth.
6. Finish and serve: Turn the oven to 60 degrees, place the serving plate and bowl inside.
7. Heat clarified butter in a large non-stick frying pan, pour in the batter, and slowly cook the pancake over low heat until light brown. Then turn it over and cook the other side until light brown as well. Break the pancake into pieces using two wooden spoons and continue cooking for another 2–3 minutes. Keep warm in the oven.
8. For the asparagus, heat the olive oil in a (wok) pan and stir-fry the asparagus over medium heat for 10 minutes. Deglaze with broth and bring to a boil, then stir in the seasoned butter. Keep warm in the oven.
Fry 9 salmon fillets in a small pan with 1 tablespoon of olive oil for 1 minute on each side. Place on a plate in the freezer for 3–5 minutes. Then slice the salmon and serve with grated potatoes and asparagus.
