Salmon enCroute with Asparagus and Dill Sauce

barbara lentz

By
@blentz8

En Croute is a culinary term for a food that has been wrapped in pastry dough. It is really easy and elegant looking but most importantly tastes great.


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Rating:

Comments:

Serves:

2

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/2 lb
asparagus trimmed and cut in half
salt and pepper
1 lb
salmon fillets skinless
1
puff pastry sheet thawed
1 Tbsp
whole grain mustard
1 large
egg beaten

SAUCE

1/2 c
mayo
1 Tbsp
whole grain mustard
2 Tbsp
lemon juice
1 tsp
dill weed

Directions Step-By-Step

1
Poach the asparagus in boiling salted water for 3 to 5 minutes then plunge into ice water. Remove and dry thoroughly.
2
Cut salmon in half and sprinkle with salt and pepper
Roll out the puff pastry sheet on floured surface until big enough to cover two pieces of salmon
3
Place the 2 salmon pieces in the middle of puff pastry leaving enough room around each one to wrap completely around the salmon
4
Spread the mustard on the salmon then line a row of asparagus on the top.
5
Brush the edges with egg and fold up to completely cover the fish cutting off any extra edges.
6
Place a sheet of parchment paper on baking sheet and sprinkle with oil.
7
Place the salmon on baking sheet and brush the entire thing with the rest of the egg. Score the top for venting.
8
Bake at 350 degrees for 20 to 25 minutes. Until the pastry is browned. Remove from oven and let sit 5 minutes.
9
Mix the ingredients together for sauce and serve with salmon

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: French