Blanch the asparagus, finely dice the vegetables and make a clear soup with the asparagus and the peel. Cover the casserole dish first with cling film, then with salmon slices, strain 800 ml of the vegetable stock through a sieve, add the vegetable cubes, the previously soaked gelatine leaves and season to taste with wine, salt and freshly ground pepper. Add the rest of the diced salmon and the chopped herbs to the cooled fund. Place alternate layers of green and white asparagus spears on top of the salmon in the dish and pour the stock on top, cool for ten hours.
Salad bouquet Season salads and fresh kitchen herbs with dressing, arrange in a bouquet on the plate, sauté the cleaned and washed morels in olive oil, add diced shallots, season strongly with salt and freshly ground pepper.
Bear’s garlic sour cream Chop bear’s garlic finely and add to the sour cream or crème fraiche form. Season with salt, pepper and a squeeze of juice from a lemon, stir through with olive oil.
Dressing Turn out the tureen and place a slice on the salad bouquet, spoon the fried morels with oil and the browned shallots around the bouquet and decorate with fresh herbs.
Arrange two spoonfuls of the wild garlic sour cream on each plate.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste.
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