Babà Al Salmone Salmon Babà

Look forward to this fine asparagus recipe:

Dough: In a baking bowl, knead 100 g of flour with the yeast soaked in 50 g of lukewarm milk to form a dough, then cover it and let it rise in a warm place for about 50 minutes.

Put the rest of the flour, the milk, the eggs, the risen dough, the sugar, the butter divided into pieces and the pinch of salt into the bowl of the mixer and knead until a homogeneous and elastic dough is obtained.

Continue to rise this dough until it has doubled in volume.

Stuffing: grind the salmon together with the cream, the egg white and a little bit of salt and pepper. Divide the dough into 16 pieces and roll out by hand. Form a teaspoon of filling on each piece and then shape the dough into balls. Form these balls into small buttered and floured baba molds, let the dough rise for another 30 minutes, then place the molds in the oven at 180 °C for about 25 minutes. Cook the asparagus spears and blend them together with a little bit of leftover cooking liquid, 60 g of olive oil, a tablespoon of wine vinegar and a little bit of salt and pepper to make a sauce. Remove the babas from their molds and bring to the table with the asparagus sauce.

Another fine wine that will gladly keep salmon and asparagus in company is a Gavi di Gavi, also with a little bit of woody notes.

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