Salmon En Croute
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
50
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
500 g
Asparagus (trimmed)1
Salt60 ml
Creme Fraiche4 tbsps
Dill (chopped fresh)450 g
Puff Pastry (2 sheets)Directions:
1
Skin and bone the salmon and set aside
2
Preheat the oven to 450 degrees F/230 degrees C
3
Cut the tips off the asparagus
4
Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes
5
Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off
6
Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend
7
Season with salt and pepper and set aside
8
Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you
9
Lay the salmon on the pastry, like a picture in its frame
10
Sprinkle with salt and pepper
11
Spread the top of the salmon with the asparagus puree
12
Lay the raw stems of asparagus on top of the puree, like pencils
13
Brush the margins of the pastry with the egg wash
14
Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli
15
Trim the edges, leaving a 1-inch/2
16
5 cm border
17
Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges
18
Make 2 or 3 slits in the top to allow steam to escape
19
Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes
20
Remove from the oven and let cool for 5 minutes before slicing
21
This dish is also good at room temperature