Gratin of salmon with white asparagus

3_07098 SALMON with ASPARAGUS GRATIN INGREDIENTS for 4 PEOPLE 500 g white asparagus, 600 g salmon slices, fish fumet, 2 dl of cream, a tablespoon of roux blanc (basic preparation for tying the sauces can be butter? gold?), 150 g Gruyere cheese, salt, pepper.

Preheat oven to 180° Wash asparagus, remove the harder end of the stem and carefully raschiateli.

Then cut them into pieces of approximately 3-4 cm long and cook in plenty of lightly salted water for 15 minutes.

Drain without throwing the cooking water.

Pour the fish fumet in a saucepan, bring to a boil and plunge the slices of fish: simmer at moderate fire 8-10 minutes.

Remove from heat and cover.

Pour into a saucepan 2 dl of fish fumet, add a dl of asparagus cooking water and cream.

Stir, add salt and pepper, bring to boiling limit.

Add the roux blanc and keep on stirring with a wooden spoon until it will remain cloudy and the sauce will be very thick.

Split the salmon slices in 4 individual dishes, sprinkle with asparagus, nappate with the sauce and sprinkle with the grated cheese.

Bake and let Cook 15-20 minutes.

Serve, if desired, with mashed potatoes.