Salmon and Asparagus 'almost En Croute'
"I found this in a supermarket magazine and adapted it to suit my taste. It's really simple to make but looks impressive enough to serve to guests."
photo by -Sylvie-
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 13 ounces puff pastry, chilled and rolled out (375g)
- 4 (4 ounce) skinless salmon fillets
- 4 teaspoons green pesto sauce, good quality
- 12 asparagus spears
- 1 egg, beaten
- salt, to taste
- fresh ground black pepper, to taste
directions
- Pre-heat your oven to 425°F/220°C/Gas 7 and place a baking tray in the oven to heat up as well.
- Unroll your puff pastry sheets and cut into four 6inch (15cm) squares.
- Place each salmon fillet diagonally onto one of the pastry squares and spread 1 tsp of the pesto onto each fillet.
- Place three asparagus spears on top of each of the fillets.
- Fold the two corners of the pastry over the salmon and asparagus and pinch together to seal them, making four individual parcels.
- Brush the pastry parcels with the beaten egg or alternatively you can use milk.
- Remove your hot baking tray from the oven and place the parcels on it.
- Bake for 20-25minutes until the fish is cooked and the pastry golden.
- Allow to rest for about 5 minutes before serving.
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RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.
I never went back to live in Germany, even though all my family is still there.
