salmon encroute with asparagus and dill sauce

How To Make salmon encroute with asparagus and dill sauce

• 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
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