Salmon and asparagus with beetroots emulsion
30
40
8
No
Ingredients
- 1 salmon fillet
- 4 puff pastries into rolls
- 1 asparagus can
- 1 package of 500 ml (500 gr) of frozen vegetables into juliennes
- 1 cooked beetroot
- 50 ml (50 gr) of butter
- 100 ml (100 gr) of cooking cream
- 1 egg
- 4 shallots
- Salt and pepper
Preparation
Side-by-side mode
- Lightly sweat juliennes of vegetables into half of the butter with shallots peeled beforehand. Lay pastry puff to make a rectangular shape.
- Set salmon fillet. Salt and pepper. Cover with vegetable juliennes. Drain the asparagus and set over vegetable juliennes covered with pastry. Prepare browning with egg and glue puff pastry sides and whole leafy pastry. Preheat oven to 390°F (200°C). Mix beetroot and soak with 200 ml of water. Bring to a boil and add butter and cooking cream. Rectify seasoning, then set aside.
- Oven bake salmon puff pastry for 40 minutes at 340°F (170°C). Slice and serve with a bit of sauce previously emulsified with a blender.
