Asparagus puff pastry packet with salmon

Name: Asparagus puff pastry packet with salmon
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 4 discs (300 g) frozen puff pastry; 1 kg white asparagus; 7-10 Tbsp salt, some sugar, pepper; 1-2 TABLESPOONS Lemon juice; 1 TABLESPOON butter, some flour; 1 egg yolk, 500 g salmon fillet; 1-2 TABLESPOONS oil, 1 tablespoon mustard; 3 TABLESPOONS Whipped cream; 1-2 TABLESPOONS sauce thickener; parsley, baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

4 discs (300 g) frozen puff pastry
1 kg white asparagus
7-10 Tbsp salt, some sugar, pepper
1-2 TABLESPOONS Lemon juice
1 TABLESPOON butter, some flour
1 egg yolk, 500 g salmon fillet
1-2 TABLESPOONS oil, 1 tablespoon mustard
3 TABLESPOONS Whipped cream
1-2 TABLESPOONS sauce thickener
parsley, baking paper

Directions

1
Defrost the puff pastry. Wash and peel the asparagus and cut off the woody ends. Bring 1/2 l lightly salted water with sugar to the boil. Add 1 tbsp lemon juice and butter. Cover the asparagus and cook for 15-20 minutes. Drain the asparagus, collect the stock, measure 200 ml
2
Roll out each slice of dough on a little flour (approx. 15 x 25 cm). Cut out 2 flowers at 1 end each. Roll the asparagus into the dough in portions. Spread with whisked egg yolk and garnish with the flowers. Place on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 225 °C / convection oven: 200 °C / gas mark 4) for 10-15 minutes
3
Meanwhile wash the salmon, pat dry and cut into 8 pieces. Fry in hot oil for 7-8 minutes. Season with salt, pepper and a few drops of lemon juice. Keep salmon warm
4
Sweat mustard in the frying fat. Stir in stock and cream. Bring to the boil, simmer briefly. Thicken sauce, bring to the boil and season to taste. Arrange everything. Garnish with parsley if necessary.