Asparagus ragout with herb and salmon fillet in puff pastry

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut into 4-5 cm long pieces. Boil the asparagus peel in a good 1/2 litre of salted water and simmer for about 5 minutes. Remove the skin with a skimmer.

2. 2

   Add asparagus pieces to the stock and cook for 8-10 minutes. Pour onto a sieve and collect the cooking water. Heat the fat in a saucepan and sauté the flour in it. Deglaze with the asparagus stock (approx. 1/2 litre) while stirring and bring to the boil.

3. 3

   Add cream (except for a teaspoon) and let the sauce simmer for about 5 minutes. Mix the egg yolks with a little sauce and stir into the rest of the sauce (no longer boiling). Season with salt, pepper and lemon juice and add the asparagus to the sauce.

4. 4

   For the salmon puff pastry, defrost at room temperature in about 20 minutes. Wash the herbs, dab dry and chop finely, except for a little to garnish. Crumble toast finely. Mix herbs, bread, 1 egg, mustard, a little salt and pepper to a smooth mixture.

5. 5

   Roll out the puff pastry into a large rectangle. Spread a thin layer of half the herb mince in the middle and place the salmon fillet on top. Spread the rest of the farce on the fillet. Separate the egg. Wrap the fillet into the puff pastry, brush the edges with egg white and press down firmly.

6. 6

   Place on a baking tray rinsed with cold water. Mix the egg yolk and the rest of the cream and spread it on the puff pastry. Bake in the preheated oven (electric oven 200 ° C/ gas: level 3) for 25-30 minutes.

7. 7

   Let it rest for about 5 minutes before cutting it and in the meantime warm up the asparagus ragout again. Wash the lemon and separate 4 thin slices. Finely grate the peel of the remaining lemon or remove it with a julienne nipper.

8. 8

   Cut the fish fillet into slices and arrange on plates with the asparagus ragout. Sprinkle with lemon peel and garnish with a lemon wheel and bouquet of herbs.