Salmon enCroute with Asparagus and Dill Sauce
By
barbara lentz
@blentz8
8
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.
Ingredients
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1/2 lbasparagus trimmed and cut in half
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·salt and pepper
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1 lbsalmon fillets skinless
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1puff pastry sheet thawed
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1 Tbspwhole grain mustard
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1 largeegg beaten
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SAUCE
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1/2 cmayo
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1 Tbspwhole grain mustard
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2 Tbsplemon juice
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1 tspdill weed
How to Make Salmon enCroute with Asparagus and Dill Sauce
- Poach the asparagus in boiling salted water for 3 to 5 minutes then plunge into ice water. Remove and dry thoroughly.
- 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 - Place the 2 salmon pieces in the middle of puff pastry leaving enough room around each one to wrap completely around the salmon
- Spread the mustard on the salmon then line a row of asparagus on the top.
- Brush the edges with egg and fold up to completely cover the fish cutting off any extra edges.
- Place a sheet of parchment paper on baking sheet and sprinkle with oil.
- Place the salmon on baking sheet and brush the entire thing with the rest of the egg. Score the top for venting.
- Bake at 350 degrees for 20 to 25 minutes. Until the pastry is browned. Remove from oven and let sit 5 minutes.
- Mix the ingredients together for sauce and serve with salmon
