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Sockeye salmon en croûte with asparagus, mushrooms and eggs and creamy dill sauce https://www.metro.ca/userfiles/image/recipes/saumon-sockeye-asperge-champignons-oeufs-sauce-aneth-11134.jpg PT30M PT25M PT1H05M
Salmon en croûte:Set a skillet over medium heat and warm the olive oil. Add the diced mushrooms and fry them without moving them around too much, until they are golden brown. Season, then remove from the heat and allow to cool completely.Blanch the asparagus in a small pot of boiling water for 3 minutes. Remove the asparagus from the boiling water and immerse them in a large bowl of very cold water to stop cooking. Set aside.Divide the puff pastry into 4 equal pieces. Place the slices of a hardboiled egg evenly onto each, followed by a salmon steak. Place a quarter of the mushrooms and a quarter of the asparagus, sliced to the length of the salmon steaks, on top of each piece of fish.Bundle up the puff pastries with all of the ingredients inside, and pinch the edges to seal them. Place them onto a cookie sheet, then brush a generous layer of beaten egg over the surface. Refrigerate until it is time to cook (at least 30 minutes).Preheat the oven to 425°F (220°C). Bake the salmon en croûte for 25 to 30 minutes, or until golden brown. Allow to rest for 10 minutes before serving.Sauce (velouté):For the sauce, first prepare a fish velouté. In a small saucepan, melt the butter over low heat. Add the flour all at once and mix with a wooden spoon to obtain a smooth paste.Turn up the heat slightly and gradually add the fish stock, while whisking. Simmer for 10 minutes to thicken the velouté. Set aside.The velouté may be prepared in advance and refrigerated.Sauce (finishing touch):In a saucepan, melt the butter over medium heat. Add the shallots and sweat them until translucent. Be careful not to brown them.Add the white wine and reduce until it is almost gone.Add the fish velouté and simmer for 10 minutes, and then add the cream and fresh dill. Season to taste.Serving:Dollop a few spoonfuls of sauce onto the plates before adding the salmon en croûte. Avoid slicing them to give your guests the joy of discovering the delicious treasure inside. Accompany with white rice.Source: Chef Daniel
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salmon en croûte 1 tablespoon (15 ml) olive oil 8 oz (250 g) white mushroom diced 1 asparagus 1 pkg Selection puff pastry defrosted 4 hard boiled eggs 4 sockeye salmon defrosted 1 eggs beaten (glaze) fish velouté 2 tablespoon (30 ml) butter 3 tablespoon (45 ml) flour 2 cups (500 ml) fish stock sauce 1 tablespoon (15 ml) butter 2 shallots minced 1/2 cup (125 ml) white wine 1 1/2 cup (375 ml) fish velouté 1/4 cup (60 ml) cream (35%) 3 tablespoon (45 ml) fresh dill finely chopped To taste salt and pepper
Sockeye salmon en croûte with asparagus, mushrooms and eggs and creamy dill sauce

Sockeye salmon en croûte with asparagus, mushrooms and eggs and creamy dill sauce

Rate this recipe
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4
Main course
0:30
Preparation
0:25
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • salmon en croûte
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  • 1 tablespoon
    (15 ml)
    olive oil
  • 8 oz
    (250 g)
    white mushroom diced
  • 1
    asparagus
  • 1 pkg
    Selection puff pastry defrosted
  • 4
    hard boiled eggs
  • 4
    sockeye salmon defrosted
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    FROZEN OR PREVIOUSLY FROZEN 3.31/100g


  • 1
    eggs beaten (glaze)

  • fish velouté
  • 2 tablespoon
    (30 ml)
    butter
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  • 3 tablespoon
    (45 ml)
    flour
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  • 2 cups
    (500 ml)
    fish stock
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  • sauce
  • 1 tablespoon
    (15 ml)
    butter
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  • 2
    shallots minced
  • 1/2 cup
    (125 ml)
    white wine
  • 1 1/2 cup
    (375 ml)
    fish velouté
  • 1/4 cup
    (60 ml)
    cream (35%)
  • 3 tablespoon
    (45 ml)
    fresh dill finely chopped
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Salmon en croûte:

Set a skillet over medium heat and warm the olive oil. Add the diced mushrooms and fry them without moving them around too much, until they are golden brown. Season, then remove from the heat and allow to cool completely.

Blanch the asparagus in a small pot of boiling water for 3 minutes. Remove the asparagus from the boiling water and immerse them in a large bowl of very cold water to stop cooking. Set aside.

Divide the puff pastry into 4 equal pieces. Place the slices of a hardboiled egg evenly onto each, followed by a salmon steak. Place a quarter of the mushrooms and a quarter of the asparagus, sliced to the length of the salmon steaks, on top of each piece of fish.

Bundle up the puff pastries with all of the ingredients inside, and pinch the edges to seal them. Place them onto a cookie sheet, then brush a generous layer of beaten egg over the surface. Refrigerate until it is time to cook (at least 30 minutes).

Preheat the oven to 425°F (220°C). Bake the salmon en croûte for 25 to 30 minutes, or until golden brown. Allow to rest for 10 minutes before serving.

Sauce (velouté):

For the sauce, first prepare a fish velouté. In a small saucepan, melt the butter over low heat. Add the flour all at once and mix with a wooden spoon to obtain a smooth paste.

Turn up the heat slightly and gradually add the fish stock, while whisking. Simmer for 10 minutes to thicken the velouté. Set aside.

The velouté may be prepared in advance and refrigerated.

Sauce (finishing touch):

In a saucepan, melt the butter over medium heat. Add the shallots and sweat them until translucent. Be careful not to brown them.

Add the white wine and reduce until it is almost gone.

Add the fish velouté and simmer for 10 minutes, and then add the cream and fresh dill. Season to taste.

Serving:

Dollop a few spoonfuls of sauce onto the plates before adding the salmon en croûte. Avoid slicing them to give your guests the joy of discovering the delicious treasure inside. Accompany with white rice.

Source: Chef Daniel

Source : Metro

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