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Salmon & asparagus en croûte
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Total Time:
1 hour
Elevate your spring dish with fresh asparagus and wild garlic in this delicious salmon en croûte.
Ingredients:
  • 400 g wild mushrooms
  • 2 onions
  • olive oil
  • 50 ml Scottish whisky
  • ½ a bunch of fresh flat-leaf parsley or wild garlic (15g)
  • 150 ml half-fat crème fraîche
  • 50 g Old Winchester or Parmesan cheese
  • 2 lemons
  • 2 large free-range eggs
  • flour for dusting
  • 1 x 320g sheet of all-butter puff pastry
  • 1 x 1kg side of salmon skin off, pin-boned (ask your fishmonger for a fillet from the top end of the fish), from sustainable sources
  • 300 g asparagus
Instructions:
  • Clean and roughly chop the mushrooms, then place them in a large non-stick frying pan over high heat. Dry fry for about 5 minutes until lightly golden. Meanwhile, peel and roughly chop the onions. Add 1 tablespoon of olive oil to the pan along with the onions. Cook for another 10 minutes until soft and sweet. Carefully pour in the whisky and flame it off, then remove from heat once the flames subside. Season with sea salt and black pepper, then cool and finely chop with parsley or wild garlic. Preheat the oven to 220ºC/425ºF/gas 7 with a baking sheet inside. Mix crème fraîche with salt, pepper, grated cheese, lemon zest, and 1 egg until smooth. Roll out the pastry on a flour-dusted greaseproof paper to 10cm larger than the salmon. Spread the mushroom mixture on the pastry, leaving a border. Place salmon in the middle, fold up the pastry to create a crust, and top with the crème fraîche mixture. Arrange asparagus on top. Brush pastry with beaten egg and transfer the salmon en croûte to the preheated tray. Bake at the bottom of the oven for 25 to 30 minutes until golden and cooked through. Serve with a garden salad and lemon wedges. Enjoy!

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