Ingredients
- 2 x 200g salmon fillets
- 2 strips puff pastry
- 1 egg yolk for egg wash
- 50g butter
- 50ml champagne/sparkling
- 200ml fish stock
- 200ml double cream
- Knob of butter
- Chervil to garnish
- Asparagus
Method
Pre heat the oven to 200c.
Trim the base of the asparagus and cut down to size. Place the salmon on top of the asparagus.
Wrap the lattice of puff pastry (use a roller to make this) around the salmon, egg wash then pop onto a baking tray bake for 15 minutes, rest for 5 minutes.
In the small pan with the tops of the asparagus, add the fish stock, bring to the boil and reduce by half. Add the champagne, cream and finish with a knob of butter for 2 to 3 minutes.
To serve, pop the salmon into the centre of the plate, top with sauce and garnish with chervil.
Ingredients
- 2 x 200g salmon fillets
- 2 strips puff pastry
- 1 egg yolk for egg wash
- 50g butter
- 50ml champagne/sparkling
- 200ml fish stock
- 200ml double cream
- Knob of butter
- Chervil to garnish
- Asparagus
Method
Pre heat the oven to 200c.
Trim the base of the asparagus and cut down to size. Place the salmon on top of the asparagus.
Wrap the lattice of puff pastry (use a roller to make this) around the salmon, egg wash then pop onto a baking tray bake for 15 minutes, rest for 5 minutes.
In the small pan with the tops of the asparagus, add the fish stock, bring to the boil and reduce by half. Add the champagne, cream and finish with a knob of butter for 2 to 3 minutes.
To serve, pop the salmon into the centre of the plate, top with sauce and garnish with chervil.