Ingredients
Method
- Place the Salmon on top of the 3 or 4 pieces of Asparagus
- Unroll the Butter Puff Pastry and carefully, using a lattice cutter, form the lattice Puff Pastry
- Wrap the lattice of Puff Pastry around the Salmon and Asparagus
- Egg wash then pop onto a baking tray bake in the oven for 15 minutes, rest for 5 minutes
- Meanwhile in a small pan add the fish stock and Asparagus tips
- Bring to the boil and reduce by half
- Remove the Asparagus tips and set aside
- Add the Champagne, Cream and finish with a knob of butter
- Simmer for 2 to 3 minutes
To serve, place the Salmon in the centre of the plate and top with sauce
- Garnish with the Tarragon
- Add your favourite seasonal vegetables
Nutrition
Notes
Keep a close eye on the salmon during baking; overcooking will dry it out. The 15 minutes is a guide, so check for flakiness and adjust if your fillet is thicker or thinner.
When reducing the stock, aim for a gentle simmer rather than a rolling boil to prevent it from evaporating too quickly and ensure the flavours concentrate evenly without becoming too salty.
Simmering the sauce for just 2 to 3 minutes after adding the cream and butter is crucial. Over-reducing it at this stage can cause it to become too thick or split, losing that silky texture.
When reducing the stock, aim for a gentle simmer rather than a rolling boil to prevent it from evaporating too quickly and ensure the flavours concentrate evenly without becoming too salty.
Simmering the sauce for just 2 to 3 minutes after adding the cream and butter is crucial. Over-reducing it at this stage can cause it to become too thick or split, losing that silky texture.