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🍽️ Crispy Salmon in Puff Pastry with Green Asparagus

871 kcal · 30 min · 4 servings

Ingredients

• 350 g puff pastry (frozen)
• 2 tbsp butter
• 2 tbsp flour
• 300 ml milk
• 2 tbsp crème fraîche
• 2 tsp horseradish (jar)
• salt
• nutmeg
• 4 stalks green asparagus
• 700 g salmon fillet (ready for cooking)
• white pepper (from the mill)
• lemon juice
• 1 egg yolk

Instructions

1. 1. Let the puff pastry thaw at room temperature.
2. 2. Melt the butter in a small saucepan and stir in the flour until a foamy mixture forms.
3. 3. Pour in the milk and simmer the sauce over low heat for about 10 minutes, stirring constantly, until it thickens.
4. 4. Remove the pan from the heat and stir in the crème fraîche and horseradish.
5. 5. Season the sauce generously with salt and ground nutmeg.
6. 6. Let the sauce cool until it is thick enough to spread.
7. 7. Peel the bottom third of the asparagus stalks.
8. 8. Boil the asparagus stalks in salted water for 2 to 3 minutes until they are very al dente.
9. 9. Shock the asparagus immediately with cold water and pat it dry.
10. 10. Preheat the oven to 200 degrees Celsius fan-forced.
11. 11. Line a baking sheet with baking paper.
12. 12. Rinse the salmon and pat it thoroughly dry.
13. 13. Season the fish with salt and pepper and drizzle with a little lemon juice.
14. 14. Roll out the puff pastry into a rectangle that is about twice as large as the salmon.
15. 15. Spread some of the horseradish cream on the bottom half of the pastry, leaving the edge clear.
16. 16. Place the salmon on the creamed half of the pastry.
17. 17. Spread the remaining cream around the fish.
18. 18. Place the asparagus stalks on top of the fish.
19. 19. Fold the top half of the pastry over the filling.
20. 20. Press the edges firmly together to ensure the fish is well sealed.
21. 21. Trim the edges evenly.
22. 22. Decorate the pastry with cut-out pastry scraps if desired.
23. 23. Place the pastry on the prepared baking sheet.
24. 24. Bake the salmon in the oven for about 35 minutes until golden brown.
25. 25. Remove the pastry from the oven.
26. 26. Cut it into pieces and serve.
27. 27. Serve with asparagus tomato vegetable side dish if desired.

Nutrition per serving

• kcal: 871
• Protein: 44 g · Fett/Fat: 62 g · Carbs: 36 g