Salmon and leek Royale with asparagus and sweet garlic sauce

160gr salmon;

50gr leek;

10gr extra virgin olive oil;

6 dl milk;

salt and pepper to taste;

3 whole eggs;

0.8 dl of cream;

90gr asparagus;

14gr garlic.

Cook the washed and sliced leek on a medium fire with little oil. When cooked, add 2 dl of milk, cream and bring to the boil. Let the mixture cool down. Whisk the eggs with salt, pepper and the leek mixture. Cut the salmon into small pieces and fold it into the mixture. Pour the mixture into 4 moulds, greased with a drizzle of oil. Cover the moulds with a sheet of aluminium paper and place them in the basket in the pressure cooker. Add 4 dl water and cook for 9 minutes from the first hiss. After cooking, let the small flans cool down. Cook the asparagus tops separately in boiling and salted water. To make the sweet garlic sauce, boil the garlic cloves in a small saucepan with 0.8 dl milk. When the milk starts boiling, drain the milk, add another 0.8 dl milk and bring to the boil again. Repeat this operation another three times. The last time, however, instead of draining the milk blend the whole, add salt and pepper to taste and add the sauce to the tarts.

Recipe of Emanuele Gnemmi