blinis mred rejer


1 tray of small crispy bread cups called "Tartlets"

4 tsp butter
4 tsp wheat flour
5 dl milk
1 dl heavy cream
1 glasses of white asparagus
300 gr hand peeled shrimps
2 bundles of dill
1 organic lemon

Melt butter in a pot and add flour. Whisk it together and let it roast in 1-2 minutes. Add milk and heavy cream while whisking it together. Add water from the white asparagus until the sauce has the right consitency. Let the sauce simmer. If the sauce gets too thick, just add some more milk. Cut the asparagus into smaller pieces and chop the dill finely. Drane the shrimps with cold water. Add lemon zest and juice to the sauce. Now, add shrimps, asparagus and dill. Mix it all carefully and taste with salt and pepper. Heat the tartlet cups in the oven and fill the cups with the warm shrimp sauce. Decorate with dill.