Salmon Escalope with Shrimps and Asparagus

Season the salmon cutlets.

Remove the crab tails from their shells. Roughly chop two thirds of them, mix with the chives. Spread evenly on half of the salmon cutlets and cover with the remaining cutlets.

Peel the asparagus spears starting under the head, wewgschneiden woody ends and soften in salted water until just tender.

Chop the shallots and put them in a wide frying pan with the wine. Bring to the boil. Pour in the salmon cutlets and cook with the lid closed for three to four minutes before reaching the boiling point. Lift out and keep warm.

Cut the remaining shrimp in half lengthwise and cook in the broth for one minute. Keep warm as well.

Strain the broth into a small pan. Bring to the boil. Add the cream. Season to taste with curry, salt and freshly ground pepper.

Pour the sauce onto plates. Cut the salmon escalopes in half diagonally, place in the sauce and garnish with the shrimp and asparagus. Sprinkle with chervil leaves.

Tip: The salmon cutlets can be stuffed a few hours before eating. Cover with plastic wrap and refrigerate.

Our tip: Fresh chives are much more aromatic than dried ones!

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