FR
EN
About
Contact
Français
English
Recipes
Articles
Recipes
Articles
About
Contact
Sitemap
Legal notice
conception
Home
Our recipes
Asparagus
Salmon and asparagus with beetroots emulsion
Author:
Les Cultures de chez nous
Share
Preparation
30 min
Baking
40 min.
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 salmon fillet
4 puff pastries into rolls
1 asparagus can
1 package of 500 ml (500 gr) of frozen vegetables into juliennes
1 cooked beetroot
50 ml (50 gr) of butter
100 ml (100 gr) of cooking cream
1 egg
4 shallots
Salt and pepper
Find our bag in your
local grocery store
This week's specials
Salmon and asparagus with beetroots emulsion
From
Sep 27
to
Jan 01
Preparation
Lightly sweat juliennes of vegetables into half of butter with peeled beforehand shallots. Lay pastry puff to shape a rectangle.
Lay salmon fillet. Salt and pepper. Cover with vegetables juliennes. Drain asparagus and lay over vegetables juliennes covered with pastry. Prepare browning with egg and glue puff pastry sides and whole leafy pastry. Preheat oven at 390 °F (200 ºC). Mix beetroot and soak with 200 ml of water. bring to a boil and add butter and cooking cream. Rectify seasoning then set aside.
Oven bake salmon puff pastry for 40 minutes at 340 °F (170 ºC). Slice and serve with a bit of sauce previously emulsified with a blender.
Chef's notes
Was it good?
View comments
0
(
0
ratings
)
Evaluate this recipe
0
Comment:
Submit
Thanks for your evaluation!
An error occurred during the evaluation
Other tasty recipes
Salmon and asparagus with beetroots emulsion
30 min
40 min.
8
Pour toi : concours, recettes et articles frais préparés.
Cooking
Appetizers
Main meals
Side dishes
Brunch & breakfast
Desserts
For inspiration
Articles
Stay in touch
Facebook
Instagram
YouTube
About
Contact
©
Les Cultures de chez nous
, 2018 - All rights reserved
Sitemap
Legal notice
Created by