Bresc BV

Flammkuchen, smoked halibut, green asparagus and tomato



8 flammkuchen
200 g crème fraîche 
100 g onion, red
100 g asparagus, green
100 g Bresc Sweet’n sour cherry tomatoes garlic lemongrass
100 g smoked halibut fillet
20 g Bresc Madras
salt and pepper

Preparation method

Blanch the asparagus and rinse them until cold. Clean the onions, cut them in half and cut into thin slices. Season the crème fraîche with the Madras, salt and pepper. Cut the asparagus diagonally into 2 to 3-cm slices. Spread the crème fraîche on the flammkuchen. Divide the red onion, asparagus, smoked halibut and sweet-and-sour tomatoes over them. Bake in the oven for 3 minutes at 220°C. Garnish with the nasturtium.