Croque-asparagus with smoked trout and two cheese sauce
10
10
4
No
Ingredients
- 24 asparagus
- 1 package of smoked trout of 140 g
- 45 ml (3 tablespoons) of butter
- 45 ml (3 tablespoons) of flour
- 250 ml (1 cup) of milk
- 125 g of smoked salmon cream cheese
- 60 ml (1/4 cup) of grated Gruyère
- Salt and pepper up to taste
- 4 bread slices
- 45 ml (3 tablespoons) of grated Parmesan
Preparation
Side-by-side mode
- In a casserole filled with salted boiling water, cook asparagus but be careful to keep it crispy. Cool down under icy water and drain.
- Divide asparagus into bouquets of six. Roll two slices of smoked trout around each bouquet.
- Preheat oven to broil. In a casserole, melt butter and add flour. Cook for 1 minute while stirring, without browning flour.
- Pour milk and add cream cheese. Bring to a boil while whisking constantly. Continue cooking until it homogenizes. Remove from heat.
- Add Gruyère cheese and season.
- Grill bread slices. Lay on a cooking sheet covered with parchment paper and coat with a bit of sauce.
- Lay a roll of trout and asparagus over each bread slice. Coat with sauce and spread with Parmesan.
- Gratin in the oven for 4 to 5 minutes.
Chef’s note
Appetizers: Zucchinis and basil velouté
- Slice 6 zucchinis into chunks. Cook for 8 minutes in 750 ml (3 cups) of vegetable broth. Set into a mixer. Add 60 ml (1/4 cup) of minced basil and 85 ml (1/3 cup) of 15% cooking cream. Salt and pepper.
- Mix until obtaining a smooth creamy soup.
Our asparagus are on special!
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Did you know that...
The Quebec asparagus season generally begins in mid-May and lasts until mid-June.
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